Chicken Marinade:
1 cup water
1/3 cup teriyaki sauce
2 T. lime juice
2 tsp. minced garlic
1 tsp. mesquite liquid smoke flavoring
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp tequilla (optional)
Dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1 T. milk
2 tsp. minced tomato
1 & 1/2 tsp. white vinegar
1 tsp. minced canned Jalapeno slices
1 tsp. minced onion
1/4 tsp. Tabasco sauce
1/4 tsp. dried parsley
1 tsp. minced onion
1/8 tsp. salt
1/8 tsp. dill weed
1/8 tsp. paprika
1/8 tsp. cayenne pepper
1/8 tsp. cumin
1/8 tsp. chili powder
Dash of garlic powder
Dash of ground pepper
1 cup shredded Chedder/Jack Cheese blend
2 cups tortilla strips or chips in small pieces
For the Chicken:
Combine all the marinade ingredients in a medium bowl and add the chicken. You can also use a zip lock for this. Cover and chill for a couple hours. The longer the better.
For the Dressing:
Combine all the dressing ingredients in a medium bowl and mix until smooth. Cover and chill until needed. Preheat the oven to a high broil or preheat your barbecue grill to high heat. Cook marinated chicken for about 3 to 5 minutes per side. Make sure chicken is cooked through.
Arrange the chicken in a baking pan and spread a layer of the dressing over each chicken breast followed by a 1/4 cup of the shredded cheese blend. Broil the chicken for about 2 minutes until the cheese melts. Spread about a half cup of the tortilla strips or crumbled corn chips on each of four plates. Place a chicken breast on top of the chips and serve with rice.
Submitted By
Eddie Beyer
