Step 1: The Ingredients...
1 cup water
⅓ cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon liquid mesquite smoke
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon tequila
4 skinless chicken breast fillets
You will also need:
One can Herdez Salsa
Tortilla strips (from the salad section)
Shredded cheddar jack cheese
Rice for a side (I like to use plain rice, but at the restaurant they use mexi rice)
Step 2: The Marinade
Place the chicken breasts in the marinade and let marinate for between 2 and 3 hours. Try not to go much past this, because the citric acid from the juice will cause the chicken to toughen.
Try to squeeze as much air out of the bag/container as possible. This insures the chicken is evenly covered.
Step 3: Mexi Ranch
While the chicken is marinating, make the mexi ranch and put it in the fridge to chill.
Drain a small amount of the liquid from the salsa. This keeps the mix from being too soupy.
Pour the salsa into a dish and mix with ranch dressing. you want the consistency of ranch dressing so be careful of how much you use.
Cover and put in the fridge until ready to use.
Step 4: Cook the Chicken
Step 5: Plate It Up!
Put the chicken on the strips
Spoon mexi ranch over the chicken
cover chicken with shredded cheese and melt.. (we use a microwave, but you can also use the oven or grill)
Put rice on as a side and enjoy!
When i eat this, i use a little extra cheese. The cheese that falls over the side, mexi ranch and the tortilla strips get mixed in with the rice. It is Yummy!
Step 6: Finishing Up!
Special thanks to Todd Wilbur for providing the recipe for us to try!