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

Instructions

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.