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5 boneless skinless chicken breast halves
2/3 cup Cuervo Gold Tequila
2/3 cup vegetable oil
1 tsp. lemon or lime juice
2 tbsp. McCormick "Hot Shot" Mixture, or more
Monterey Jack Cheese, shredded
1/2 cup salsa
1/2 cup ranch dressing
Mix together the tequila, oil, citrus juice and the Hot Shot mixture in
a large bowl. Add chicken (cut either in strips or cubes). Marinate for
as long as 24 hours.
Preheat GF Grill. When hot, place chicken on grill and cook for 4 minutes. Remove from grill. If still a bit pink, cook for another 1 minute.
Heat the marinade in a pan until simmering. Take off heat and use as sauce.
Place 1-2 tbsp. of shredded Monterey Jack Cheese on each breast. Let melt.
To make Mexi-Ranch dressing (or dip): Mix together the salsa and the ranch dressing in a small bowl.
To serve: Place chicken on top of rice or potatoes (or on top of shredded, fried tortilla strips like at Applebee's). Put a bit of the sauce on top.
Place some Mexi-ranch dressing on the side. Serve with taco chips if you don't put tortilla strips under the chicken.