Marinade:
* 1 c. water
* 1/3 c. teriyaki sauce
* 1/2 c. lime juice
* 3 cloves garlic, minced
* 1 tsp. tequila (substitute cactus juice OR just leave out completely!)
* 1 tsp. liquid smoke
* 1/2 tsp. salt
* 1/4 tsp. ground ginger
* 1/3 c. teriyaki sauce
* 1/2 c. lime juice
* 3 cloves garlic, minced
* 1 tsp. tequila (substitute cactus juice OR just leave out completely!)
* 1 tsp. liquid smoke
* 1/2 tsp. salt
* 1/4 tsp. ground ginger
Dressing:
* 1/4 c. mayo
* 1/4 c. sour cream
* 2 Tbl. chunky salsa
* 1 Tbl. milk
* 1 tsp. cajun blackening spice (if you can't find this, go HERE to make your own!)
* 1/4 c. mayo
* 1/4 c. sour cream
* 2 Tbl. chunky salsa
* 1 Tbl. milk
* 1 tsp. cajun blackening spice (if you can't find this, go HERE to make your own!)
* 1/4 tsp. parsley flakes
* 1/4 tsp. Tabasco
* 1/8 tsp. dried dill weed (or to taste)
* 1/8 tsp. ground cumin
* Shredded colby jack cheese
* Crushed tortilla chips
* 1/4 tsp. Tabasco
* 1/8 tsp. dried dill weed (or to taste)
* 1/8 tsp. ground cumin
* Shredded colby jack cheese
* Crushed tortilla chips
Make marinade and marinate chicken for at least 2 hrs. Meanwhile prepare dressing by whisking together all ingredients. Refrigerate until ready to use. Grill or broil chicken breasts until done. Cover completely with dressing and top with cheese. Cook one more minute until cheese is melted. Serve over crumbled tortilla chips.
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