Prep2 hrs 30 mins
This is a lightened up version of the Applebee's south-west favorite. I have skipped the tortilla chips and served it with Spanish rice and a green salad with a spicy vinaigrette to keep the meal light and healthy.
- 4 boneless skinless chicken breast halves
- 1⁄2 cup water
- 1⁄3 cup teriyaki sauce
- 2 tablespoons lime juice
- 2 teaspoons garlic, minced
- 1 teaspoon liquid smoke
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground ginger
- 1⁄4 cup tequila
- 1⁄4 cup light mayonnaise
- 1⁄4 cup light sour cream
- 1 tablespoon nonfat milk
- 2 teaspoons tomatoes, minced
- 1 1⁄2 teaspoons white vinegar
- 1 teaspoon canned jalapeno slices, minced
- 1 teaspoon onion, minced
- 1⁄8 teaspoon dried parsley
- 1⁄4 teaspoon Tabasco 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
- 1 dash pepper
- 1 dash garlic powder
- 1⁄4 cup 2% mexican cheese blend, made with 2% milk
- 1 cup baked corn tortilla chips, crumbled
- Combine marinade ingredients in a medium bowl: water, teriyaki, lime juice, garlic, liquid smoke, salt, ginger, tequila. Add chicken, cover and chill about 2 hours. Do not marinade chicken longer than 3 hours.
- Prepare the Mexi-Ranch sauce by combining the following ingredients in a small bowl: mayonnaise, sour cream, milk, tomato, vinegar, jalapeño, onion, parsley, Tabasco, salt, dill, paprika, cayenne, cumin, chili powder, garlic powder, pepper. Mix well until smooth, then cover and chill until needed.
- When you are ready to cook, preheat your oven's broiler and a grill or girll pan. Remove chicken from marinade (discard marinade) and grill chicken for 3 to 5 minutes per side, or until done.
- Arrange cooked chicken in a baking pan. Spread 2 tablespoons of Mexi-Ranch sauce over each piece of chicken, followed by 1 tablespoon of the shredded cheese blend. Broil the chicken for 2 to 3 minutes or just until cheese melts.
- Spread a bed of 1/4 cup of the crumbled baked tortilla chips on each of 4 plates. Put a piece of chicken on top of the chips on each plate. Garnish with salsa if desired.
Yummy chicken. It really did tasted like a restaurant dish. I really loved the Mexi-Ranch sauce and found that I was dipping chips into it and nibbling as I was waiting for the chicken to grill. It would make a great stand-alone dip! I loved the grill first, then broil with cheese & sauce technique. The only thing I might change is to lessen the amount of teriyaki sauce in the marinade - personal preference. Thanks for a lightened up version that tastes fantastic! Gracias. Made for the ZWT5 for the Epicurean Queens.
Great chicken! I left the sauce off of one piece for my son, and he loved it. Then he ate one with the sauce. He preferred it without the sauce. This chicken was very moist and yummy. I cooked it on the grill (charcoal) before broiling to melt the cheese. Made for Everyday is a Holiday tag.
Really good chicken! Love the sauce. Rather than tortilla chips, I served this with your Most Excellent Mexican Rice. Thanks for posting!