Pollo / Chicken

Tequila Lime Chicken

Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite 
liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 chicken breast fillets

Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk

2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced 
canned jalapeno slices 
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper
1 cup shredded 
cheddar/monterey jack 
cheese blend
2 cups crumbled corn chips 
or fried tortilla strips 

1. Prepare marinade by 
combining marinade 
ingredients in a medium bowl. 
Add the chicken to the bowl, 
cover and chill for 2 to 3 hours.

2. Make the mexi-ranch dressing 
by combining all of the ingredients 
in a medium bowl. 
Mix well until smooth, 
then cover dressing and chill 
it until needed.

3. When you are ready to 
prepare the entree, 
preheat the oven to high broil. 
Also, preheat your barbecue 
or indoor grill to high heat. 
When the grill is hot cook the 
marinated chicken breasts 
for 3 to 5 minutes per side, 
or until they're done.

4. Arrange the cooked chicken 
in a baking pan. 
Spread a layer of mexi-ranch dressing 
over each piece of chicken 
(you'll have plenty left over), 
followed by 1/4 cup of the 
shredded cheese blend. 
Broil the chicken for 2 to 3 minutes, 
or just until the cheese has melted.

5. Spread a bed of 1/2 cup 
of the tortilla strips or 
crumbled corn chips on each 
of four plates. 
Slide a chicken breast 
onto the chips 
on each plate and serve 
with your choice of rice, 
and pico de gallo, or salsa. 

Just be sure you don't marinate 
the chicken longer than 
the 3 to 4 hours, 
or the citric acid 
in the lime juice 
may toughen the chicken. 
The bed of crispy 
corn tortilla strips 
can be easily cloned 
with crumbled 
store-bought corn chips. 
Serve this dish with 
your choice of rice 
(Spanish rice is recommended), 
along with some pico de gallo 
or salsa on the side. 

Tidbits
Crumbling store-bought 
tortilla chips 
is the easy way to make the bed 
of crunchy chips that the 
tequila lime chicken rests on. 
But, you can make tortilla strips 
by cutting a stack of eight 6-inch 
corn tortillas in half. 
Stack the halves on top of each 
other and slice the tortillas 
into thin strips. 
Fry the tortilla strips in 2 cups 
of oil preheated in a large skillet 
for 3-5 minutes or until crispy. 
Salt lightly and cool on 
paper towels to drain.

Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped 
fresh jalapeno pepper, 
seeded and de-ribbed
2 teaspoons finely 
minced fresh cilantro
Pinch of salt

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