1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (305g) Recipe makes 4 servings The following items or measurements are not included below: 2 cups tortilla chips 1 teaspoon liquid smoke flavoring
Calories 480
Calories from Fat 278		(57%)
Amount Per Serving		%DV
	Total Fat 30.9g	47%
	Saturated Fat 12.5g	62%
	Monounsaturated Fat 10.4g
	Polyunsaturated Fat 5.9g
	Trans Fat 0.2g
Cholesterol 133mg		44%
Sodium 1676mg		69%
Potassium 460mg		13%
Total Carbohydrate 10.1g		3%
	Dietary Fiber 0.3g	1%
	Sugars 4.5g
Protein 39.6g		79%
detailed view... how is this calculated?

Tequila Lime Chicken from Applebee's

Recipe #205307 | 50 min | 35 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Grimm's Restaurant Tales
Jan 14, 2007

I started making this recipe years ago. It was probabley the first "out of my comfort zone" recipe I had ever tried and my family LOVED it. I actually think this recipe is better then the restaurant dish. On the mexi-ranch dressing I add much more cumin, chili powder, and dill weed then the recipe calls for so just keep mixing until you have the kind of flavor you desire.

SERVES 4 (change servings and units)

Ingredients

4 chicken breasts
1 cup shredded cheddar cheese or monterey jack cheese, blend
2 cups crumbled tortilla chips

Marinade

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)

Mexi-Ranch dressing (i usually double this recipe bc my family devours it as dip before the meal)

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

Directions

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.

Questions about this recipe?

Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Poultry > Chicken > Breasts
Preparation > Time to Make > < 60 mins
Occasion > Novelty > Copycat

Featured Reviews for This Recipe

From: RepoGuysWife

On Oct 21, 2009

This was very good and different for our house. Loved the sauce! I added xtra tomatoes, jalapenos and spices till it suited our taste. Did make a great dip. Had a big thing of white rice left over from Chinese food that I turned into cheesey mexican rice, topped it with a can of refried beans and baked that with the chicken. Great dinner!! Thanks for he recipe.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: adopt a greyhound

On Jun 12, 2009

Very good chicken. I made half a recipe and it has excellent flavor. I served with Cilantro Black Bean Balsamic Based Salsa as a side dish and Peach Enchiladas for dessert. It was a great meal.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Tara_hearts

On Jan 8, 2008

This was outstanding. I am so glad you posted this. The only thing that bothered me was the liquid smoke flavor was a little overpowering, next time I will only use half of that or none. The mexiranch dip the best. I could have drank it haha. The only thing I changed was adding in a tablespoon or so extra of tomatoes and onions because I love them. I doubled the recipe and ate the dip with chips the next day and the flavors had married and it was great. Definately be making this again and again. Next time I might not grill the chicken, but put the chicken in a dutch oven, cover with sauce and bake so it will absorb all the flavors really well!

4 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #465659

On Dec 10, 2007

Wonderful! The Mexi-ranch dressing is awesome. My Dh said it would be great with wings. Embarrassingly I have to admit I got a little lazy and subbed the tomatoes, onions, and jalopenos for salsa, and I didn't have dill weed (sorry) and it was still wonderful. Thank You.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 15 reviews