February 6, 2014

Tortilla Chip and Pepper Jack Crusted Chicken with Avocado Jalapeno Ranch

4 Boneless Skinless breasts (I cut mine in half, to make 8, width wise)
One 12 oz bag tortilla chips
4 ounces pepper jack cheese shredded
1 C mayonnaise ( I used light)
1/2 T garlic powder
1/2 T cumin
1/2 T chili powder
2 teaspoons lime juice

For the sauce: (I halved it)
1 C Mayo 
1/2 C buttermilk
1 C sour cream
1 packet ranch dip mix
1 T garlic powder
1 T onion powder
1-3 diced jalapeƱo slices (from a jar)
1 t lime juice
2 avocado's

Preheat oven to 350 degrees.

Put about half of the chips in the food processor and blend.  You should have 2-3 cups of crushed chips.  (Reserve the rest of the bag in case you don't have enough.) Mix the shredded cheese and the crushed chips together.

Whisk together mayo, garlic powder, chili powder, cumin, and lime juice.  Dredge the chicken in the mayo and then the chip mixture, pressing down to make sure it's all coated.  (Here is where you might need to grind up more chips for coating if you ran out.)  When all the chicken is coated, put it in the oven and bake for about 25-30 minutes until the chicken is done all the way through and the chips are crispy.

Blend the sauce ingredients together in a food processor and serve over the chicken.

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