Fiesta Lime Chicken

General Ingredients

4 boneless skinless chicken breasts

2 cups shredded Cheddar/Monterey Jack cheese blend

tortilla strips

Marinade

2 cups water

2/3 cup teriyaki sauce

4 T lime juice

2 tsp. minced garlic

2 tsp. mesquite liquid smoke flavoring

1 tsp salt

1/2 tsp. ground ginger

Pico de Gallo

2 medium tomatoes, diced

1/2 cup diced Spanish onion

4 tsp. chopped jalapeno pepper

4 tsp. finely minced fresh cilantro

pinch of salt

Mexi-Ranch Dressing

1/2 cup mayonnaise

1/2 cup sour cream

2 T milk

4 tsp minced tomato

3 tsp. white vinegar

2 tsp. minced canned jalapeno slices

2 tsp. minced onion

1/2 tsp dried parsley, crushed

1/2 tsp. Tabasco sauce

1/4 tsp. salt

1/4 tsp. dried dill weed

1/4 tsp. paprika

1/4 tsp. cayenne pepper

1/4 tsp. cumin

1/4 tsp. chili powder

 

  1. Prepare marinade by combining marinade ingredients in a medium bowl. Add chicken to the bowl, cover and chill for 30-60 minutes.

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

  3. When you are ready to prepare the entre, preheat oven to high broil. Also, preheat your BBQ grill or indoor grill. When grill is hot, cook marinated breasts until cooked thru.

  4. Arrange chicken in a baking pan. Spread a layer of Mexi-Ranch dressing over each piece of chicken. (There should be left-over Mexi-Ranch.) Add cheese to the top and place under broiler for 1-2 minutes, or until the cheese is just melted (watch carefully).

  5. Serve over a bed of tortilla strips or crumbled corn chips. Top with Pico de Gallo, and serve with Mexican rice and refried beans.