Ingredients:
4 boneless skinless chicken breasts
1 quart margarita mix
1/2 cup diced onions ( red or white)
1 1/2 cups diced tomatoes
1/2 serrano peppers, diced very small
1/4 cup chopped cilantro
1 large minced garlic cloves ( you can always add more)
1 teaspoon champagne or 1 teaspoon white wine vinegar
2 tablespoons margarita mix
salt and pepper
1/4 cup ranch dressing
1 cup sour cream
3 -4 tablespoons taco seasoning
corn tortilla strips
Mexican blend cheese
Directions:
Marinate chicken in margarita mis for 12-24 hours.
Mix all pico ingredients together and store in fridge till ready to use.
Mix sauce ingredients and set aside till ready to use.
Grill chicken on low heat turning 1/4 turns every two minutes till cooked through.
Remove from heat and place in a baking pan and divide the sauce between the 4 breasts.
Sprinkle with cheese (about 1/3 c each) and bake in a 350 oven just till till cheese is melted (about 5 minutes).
Remove from oven, plate, and divide the pico between the 4 plates.
Garnish with crispy tortilla strips.
Serve with Mexican rice/corn/and beans.
Prep time doesn’t include marinade time.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.