I started making this recipe years ago. It was probabley the first "out of my comfort zone" recipe I had ever tried and my family LOVED it. I actually think this recipe is better then the restaurant dish. On the mexi-ranch dressing I add much more cumin, chili powder, and dill weed then the recipe calls for so just keep mixing until you have the kind of flavor you desire.
- 4 chicken breasts
- 1 cup shredded cheddar cheese or 1 cup monterey jack cheese, blend
- 2 cups crumbled tortilla chips
- 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
- 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.