1 c. water
1/3 c. teriyaki sauce
2 T. lime juice
2 t. minced garlic
1 t. mesquite liquid smoke flavoring
1/2 t. salt
1/4 t. ground ginger
1 t. tequila

4 chicken breast fillets

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 (nacho slices)
1 t. minced onion
1/4 t. dried parsley
1/4 t. Tabasco pepper sauce
1/8 t. salt
1/8 t. dried dill weed
1/8 t. paprika
1/8 t. cayenne pepper
1/8 t. cumin
1/8 t. chili powder
dash garlic powder
dash ground black pepper

1 cup shredded cheddar/Monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips

Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours. Make the Mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done. Arrange the cooked chicken in a baking pan. Spread a layer of Mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and Pico de Gallo, or salsa.
Serves 4.

Pica de Gallo:

2 medium tomatoes, chopped
1/2 onion, chopped
2 t. jalapeno, chopped
1 t. cilantro, mined
drop lemon or lime juice