Tequila Lime Chicken from Applebee's

Prep Time: 35 Minutes

Cook Time: 15 Minutes

Ready In: 50 Minutes

Servings: 4

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.

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

Directions:

1. Marinate 2-3 hours.
2. For mexi-ranch blend all ingredients in blender.
3. Grill chicken on outdoor or indoor grill. When done, place in casserole dish.
4. Top with mexi- ranch dressing and cheese. Bake at 350 F until cheese is melted.
5. Arrange on dinner plates on top of crushed tortilla chips. Seve with extra mexi- sauce.

By RecipeOfHealth.com