We made this recipe up this weekend and it turned out so yummy I wanted to share it with all of my friends and family.
4 Boneless Skinless Chicken Breasts
McCormick Southwest Seasoning Grinder
1 envelope Hidden Valley Ranch Fiesta Ranch Dip Mix
16 oz. sour cream
Monterrey Jack Cheese, shredded
Jalapeno slices (optional)
2 limes, halved
Tortilla strips or broken tortilla chips
Add Southwest seasoning to chicken and grill chicken until done. Remove chicken from grill. Place chicken in a glass baking dish.
Mix Fiesta Ranch Dip mix with the sour cream. (there will be a lot left over for snacking later) Add a generous dollop to each chicken breast. Cover with Monterrey jack Cheese and place a couple of jalapeno slices on each, if desired.
Bake at 350 degrees for 30 minutes. Squeeze the juice of 1/2 lime on each chicken breast just before serving. Place each serving over tortilla strips.
I serve this with Goya Mexican Style Rice and Southwest Corn Medley (Green Giant).
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