- Fire Roasted Tequila Lime Rub and Marinade Spice (or lime pepper)
- Boneless Skinless Chicken Breasts (2 to 3 breasts)
- Fine cut Co-Jack Shredded cheese (or other Shredded Cheese)
- Marzetti Southwest Ranch Veggie Dip (Any SW Ranch dressing will do, the thicker the better)
Coat chicken with spice rub. Push spices deeply into the chicken. Then place the chicken in a baking dish. Any lime pepper mix is good, if you can’t find the fire-roasted one. If your mix doesn’t include salt also add a small amount of salt to the chicken to keep it moist.
Frost chicken with Southwest Ranch dressing. Use a lot of ranch and completely coat the chicken. Any ranch will work (I’ve even made this recipe with Kraft) but the thicker the dressing the better it will work.
Cover chicken with shredded cheese. Co-jack works nicely because it melts evenly without becoming greasy or oily. The thinner or smaller the shards of the cheese the better because it aids even melting.
Bake until chicken is completely cooked, approximately 1 hour.
This recipe is my attempt at making Applebee’s Fiesta Lime Chicken at home. It’s also a way to use the Tequila Lime spice mix I bought… somewhere. The rest of the ingredients are staples and easy to pick up in supermarkets. And again, if you can’t find the brands I use, just use whatever you can find. The recipe should still work.