Tequila Lime Chicken from Applebee's

Name: Tequila Lime Chicken from Applebee's
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 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); 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

(19)

Recipe by Grimms Restaurant T

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.

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READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

4

chicken breasts
1

cup shredded cheddar cheese or 1 cup 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.

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