Lighter Fiesta Lime Chicken

29 ingredients
5 steps

Ingredients

  • 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
  • salsa

Directions

  1. 1
    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.
  2. 2
    Prepare the Mexi-Ranch sauce by combining the following ingredients in a small bowl: mayonnaise, sour cream, milk, tomato, vinegar, jalapeno, onion, parsley, Tabasco, salt, dill, paprika, cayenne, cumin, chili powder, garlic powder, pepper. Mix well until smooth, then cover and chill until needed.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.

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