INGREDIENTS
4
Chicken breasts, bone-in skin-off
4
Limes, Juice of
1/4
Cupranch salad dressing
1
Tablespoonhot sauce
1
Salt and ground black pepper
1/4
Cupvegetable or canola oil
1
Cupshredded monterey jack cheese/cheddar blend
¼ cupsalsa
2
Cupscorn chips; crumbled
½ cuptequila
2
Tablespoonscilantro leaves; finely chopped