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Drop everything you’re doing right now. Seriously. What I’m about to share with you is amazing. I had a triumph in the kitchen last night with this incredibly delicious chicken dish. It’s a tortilla chip and Pepper Jack cheese-crusted chicken with an avocado jalapeno ranch sauce. I know, right? I can almost hear you falling out of your chair. That’s okay. Take deep breaths. It’s easy to make and truly tasty!
We eat a lot of chicken in our house, and I have a particular fondness for chicken that’s coated, smothered, or stuffed. But this chicken, oh, how I loved this chicken. My husband and our children adored this chicken. Even the dogs loved it. Well, they love any food we give them, so maybe their votes don’t count. But the crunchy, soft coating on this chicken is a surprise factor that’s unparalleled, except maybe by my husband and my 12-year-old son who thinks he’s a man. Trust me, it’s a winning choice. And the Avocado Jalapeno Ranch sauce? I could eat it on anything—even cereal. Okay, maybe not a paper bag, but it’s good enough to dip everything into!
Why You’ll Love This Recipe
This recipe is perfect for those who enjoy bold flavors and a bit of spice. The combination of crunchy tortilla chips and creamy avocado ranch sauce makes for a delightful meal that’s quick to prepare and sure to impress.
Kitchen Equipment You’ll Need
- Food processor
- Oven
- Baking dish
- Mixing bowls
- Whisk
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 bag of tortilla chips (12 ounces)
- 4 ounces Pepper Jack cheese, grated
- 1 cup mayonnaise
- 1/2 tablespoon garlic powder
- 1/2 tablespoon cumin
- 1/2 tablespoon chili powder
- 2 teaspoons lime juice
For the Sauce
- 1 cup mayo
- 1/2 cup buttermilk
- 1 cup sour cream
- 1 pack of Ranch dip mix
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 1 to 3 tablespoons diced jalapenos (from a jar)
- 1 teaspoon lime juice
Step-by-Step Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place about half the bag of tortilla chips in a food processor and blend until you have 2-3 cups of crushed chips. Mix in the grated Pepper Jack cheese.
- In a mixing bowl, whisk together the mayonnaise, garlic powder, chili powder, cumin, and lime juice.
- Dip the chicken breasts into the mayonnaise mixture, ensuring they are well coated, then press them into the chip and cheese mixture.
- Place the coated chicken breasts in a baking dish and bake for 25-30 minutes or until the chicken is fully cooked and the coating is crispy.
- While the chicken is baking, blend all the sauce ingredients in a food processor until smooth.
- Serve the chicken topped with the avocado jalapeno ranch sauce.
Tips for Success
- Ensure the chicken is fully coated in the chip mixture for maximum crunch.
- Adjust the number of jalapenos in the sauce based on your spice preference.
Additional Tips and Variations
- Try using different cheeses like Cheddar or Monterey Jack for a variation in flavor.
- Add some fresh cilantro to the sauce for a burst of freshness.
Nutritional Highlights (Per Serving)
Calories: 450 | Protein: 35g | Carbs: 15g | Fat: 30g
Frequently Asked Questions (FAQ)
Can I use chicken thighs instead of breasts?
Yes, you can use chicken thighs, but the cooking time may vary slightly.
Is there a substitute for Pepper Jack cheese?
If you prefer a milder flavor, use Monterey Jack or a mild Cheddar instead.
Can I make the sauce ahead of time?
Yes, the sauce can be prepared a day in advance and stored in the refrigerator.
Conclusion
This Tortilla Chip & Pepper Jack Crusted Chicken with Avocado Jalapeno Ranch is a dish that combines comfort and excitement in every bite. I invite you to try this recipe and let it become a new favorite in your home. Don’t forget to share your experiences and any creative twists you might add!
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