4 chicken breast fillets

1 C. shredded cheddar/Monterrey jack cheese blend

2 C. crumbled corn chips or fried tortilla strips

Marinade:

1 C. water

1/3 C. teriyaki sauce

2 T. lime juice

2 t. minced garlic

1 t. mesquite liquid smoke

1/2 t. salt

1/4 t. ground ginger

1/4 t. tequila

Mexi-Ranch dressing:

1/4 C. mayonnaise

1/4 C. sour cream

1 T. milk

2 t. minced tomato

1 1/2 t. white vinegar

1 t. minced canned jalapeno slices

1 t. minced onion

1/4 t. dried parsley

1/4 t. Tabasco sauce

1/8 t. salt

1/8 t. paprika

1/8 t. dried dill weed

1/8 t. cayenne pepper

1/8 t. cumin

1/8 t. chili powder

Dash garlic powder

Dash ground black pepper

Prepare marinade by combining marinade ingredients in medium bowl. Add chicken to bowl, cover and chill for 2 to 3 hours.

Make the Mexi-Ranch dressing by combining all ingredients in medium bowl. Mix well until smooth, then cover dressing and chill it until needed. When ready to prepare entree, preheat oven to high broil. Also preheat grill to high heat. When grill is hot, cook marinated chicken breasts for 3 to 5 minutes per side.

Arrange cooked chicken in baking pan. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by ¼ cup cheese. Broil chicken for 2 to 3 minutes, or until cheese has melted. Spread a bed of 1/2 cup of tortilla strips on four plates. Slide chicken breast onto strips and serve with rice, pico de gallo or salsa.