Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenMexican And Hispanic - Tequila Lime Chicken
Famous Authors (View All Authors)
Mexican And Hispanic - Tequila Lime Chicken Post by :NickHevey Category :Learning Kitchen Author :Unknown Date :March 2012 Read :854

Click below to download : Mexican And Hispanic - Tequila Lime Chicken (Format : PDF)

Mexican And Hispanic - Tequila Lime Chicken

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

Mexi-Ranch Dip:
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.

If you like this book please share to your friends :
NEXT BOOKS

Mexican And Hispanic - Tortilla Casserole Mexican And Hispanic - Tortilla Casserole

Mexican And Hispanic - Tortilla Casserole
1/2 cup chopped onions 1/2 cup chicken broth 1/4 cup chopped celery 3 cups cooked chicken or turkey, chopped 10 to 12 (6") corn tortillas, torn in bite size pieces 1 (4 oz.) can diced green chili peppers, drained 1 (10 3/4 oz.) can cream of chicken (or mushroom or celery) soup 1 tsp. pepper 1 cup shredded cheddar cheese 1 cup Monterey Jack cheese, shredded 1 cup salsa In medium pan combine onion, broth and celery.
PREVIOUS BOOKS

Mexican And Hispanic - Chicken -  Spicy Cumin-crusted Chicken With Orange-chipotle Sauce Mexican And Hispanic - Chicken - Spicy Cumin-crusted Chicken With Orange-chipotle Sauce

Mexican And Hispanic - Chicken -  Spicy Cumin-crusted Chicken With Orange-chipotle Sauce
1/3 cup cumin seeds 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 4 (4 ounce) skinless boneless chicken breast halves cooking spray Orange Chipotle Sauce: 2 tablespoons olive oil 1 cup chopped onion 1 cup chopped tomato 2 tablespoons minced garlic (about 6 cloves) 2 tablespoons chopped drained canned chipotle chile in adobo sauce 2 cups fresh orange juice (about 4 oranges) 1 cup white vinegar 1/2 cup ketchup 1/4 cup packed brown sugar 1/4 cup molasses 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup fresh lime juice 1/2 cup chopped fresh cilantro Prepare grill. Combine the first 3
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT