Restaurant-Style Tequila Lime Chicken

Combine water teriyaki sauce lime juice garlic liquid smoke salt ginger and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.

Meanwhile make the Mexi-Ranch Dressing: mix mayonnaise sour cream milk tomato peppers onion parsley hot pepper sauce salt dill weed paprika cayenne pepper cumin chili powder and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler or preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove chicken from marinade discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side or until chicken is cooked through and juices run clear.

Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes or just until cheese has melted.

Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.