Tequila Lime Chicken

                                                                                          

Can't wait to make this!!!                                                                                                                    

4 chicken breasts
1 cup shredded cheddar cheese or monterey jack cheese, blend
2 cups crumbled tortilla chips

Marinade

1 cup water
1/3 cup teriyaki sauce (I like the kikoman brand)
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon grated ginger
1/4 teaspoon tequila (optional)

Mexi-Ranch dressing (i usually double this recipe bc my family devours it as dip before the meal)

1/4 cup mayonnaise (generic brand is better)
1/4 cup sour cream
1 tablespoon milk (or buttermilk if you've got it handy)
2 teaspoons tomatoes
1 1/2 teaspoons white vinegar (or more if you like)
1 teaspoon canned jalapeno slices (sometimes I throw in a few more)
1 teaspoon onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco sauce
1/8 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon dill weed
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon black pepper

Directions

Marinate 2-3 hours.
For mexi-ranch blend all ingredients in blender.
Grill chicken on outdoor or indoor grill. When done, place in casserole dish.
Top with mexi- ranch dressing and cheese. Bake at 350 F until cheese is melted.
Arrange on dinner plates on top of crushed tortilla chips. Seve with extra mexi- sauce.