Tequila Lime Chicken

This tasty dish combines the tangy flavor of the tequila lime marinade
with creamy southwestern-style dressing, and tops it all off with a melted
cheese blend. Just be sure you don't marinate the chicken longer than the
3 to 4 hours, or the citric acid in the lime juice may toughen the
chicken. The bed of crispy corn tortilla strips can be easily cloned with
crumbled store-bought corn chips, but if you want strips like those served
at the restaurant, just follow the "tidbits" below. Serve this dish with
your choice of rice (Spanish rice is recommended), along with some pico de
gallo or salsa on the side.

Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila

4 chicken breast fillets

Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon 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 (see tidbits)