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This is a combination of two copycat Applebee's Tequila Lime recipes that I found on the net. I have also added my own ingredients, too. The mexi-ranch dressing is time-consuming to make, but it is so worth it. The dressing is also good on salads and as a dip for pork rinds.
2/3 cup Jose Cuervo tequila
2/3 cup canola oil
2 Tbsp. Lime juice
2 tsp. garlic powder
1 tsp. liquid smoke flavoring
1 tsp. salt
1/4 tsp. ground ginger
5-6 boneless, skinless, chicken breasts
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. heavy cream
3 tsp. white vinegar
2 tsp. minced canned jalapeno slices (nacho slices)
2 tsp. minced onion
1/2 tsp. dried parsley
1/2 tsp. Tabasco pepper sauce
1/4 tsp. salt
1/4 tsp. dried dill weed
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. cumin
1/4 tsp. chili powder
1/8 tsp. garic powder
1/8 tsp. ground black pepper
1 - 2 cups shredded Cheddar/Monterey Jack cheese blend
How To Prepare:
Mix marinade ingredients in a large bowl. Add chicken breasts, turning to coat. Cover with foil, place bowl in refrigerator, and marinade at least 4-6 hours (can marinade up to 24 hrs).
In the meantime, mix all mexi-ranch ingredients together and refrigerate.
Grill the chicken breasts either on a charcoal grill or on the Foreman until done. Discard marinade. Place chicken in a pan. Top each breast with a generous portion of the mexi-ranch dressing. Sprinkle cheese on top. Broil on top rack of oven for 3-5 minutes until cheese is melted.
For a real Applebee\'s effect, you could fry a LaTortilla until crisp, break it up into small pieces, and place the chicken breast on the broken chips. (I just do without the chips). Good served with faux Mexican rice and salad.
Number of Servings:
Carbs per serving - include all nutritional information if known:
Carb counts are minimal--less than 5 gms per breast