Grilled chicken breast marinated in tequila and lime, washed with our Mexi Ranch sauce and baked with Cheddar Jack cheese, served on a bed of tortilla strips in color, accompanied by Spanish rice and pico de gallo.
1 boneless skinless chicken breast
1/2 cup lime juice
1/4 cup tequila
1/2 cup tortilla chips
1/4 cup Mexi-ranch Dressing
1/4 cup shredded Cheddar jack cheese
To prepare chicken, pour lime juice and tequila into a sealable plastic bag. Place chicken in bag and chill. Marinate chicken overnight.
Set oven to broil.
To prepare Mexi-ranch Dressing, in a small bowl mix:
Remove chicken from marinade and grill over medium heat 10 minutes or until thoroughly cooked.
To assemble: Scatter tortilla chips on an oven-safe plate. Place chicken on top of tortilla chips.
Pour Mexi-ranch dressing over chicken. Cover with the shredded Cheddar jack cheese. Place chicken under the broiler until cheese is melted. Be careful, plate will be hot!
Serve with Pico de Gallo and Spanish rice on the side.