02-24-2005, 05:25 AM
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1 (5 ounce) boneless skinless chicken breast
1/2 cup lime juice
1/4 cup tequila (non-alcoholic may be used)
12 cup tortilla chips
1/4 cup Mexi-ranch Dressing (recipe to follow)
1/4 cup shredded Cheddar jack cheese
Set oven to broil.
To prepare chicken, pour lime juice and tequila into a sealable plastic bag. Place chicken in bag and chill. Marinate chicken overnight.
To prepare Mexi-ranch Dressing, in a small bowl mix:
1 tablespoon salsa
3 tablespoons ranch dressing
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.
1 (5 ounce) boneless skinless chicken breast
1/2 cup lime juice
1/4 cup tequila (non-alcoholic may be used)
12 cup tortilla chips
1/4 cup Mexi-ranch Dressing (recipe to follow)
1/4 cup shredded Cheddar jack cheese
Set oven to broil.
To prepare chicken, pour lime juice and tequila into a sealable plastic bag. Place chicken in bag and chill. Marinate chicken overnight.
To prepare Mexi-ranch Dressing, in a small bowl mix:
1 tablespoon salsa
3 tablespoons ranch dressing
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.