Sunday, July 21, 2013

I Love Chips


Drop everything you're doing right now.  Seriously.  What I'm about to share with you is mind blowing.  I made a touchdown in the kitchen last night with this ridiculously amazing chicken. It's Tortilla Chip & Pepper Jack Cheese Crusted Chicken with Avocado & Jalapeno Ranch Sauce.  I know, right?  I just heard you fall out of your chair.  It's okay.  Take some deep breaths.  It was really really easy and so darn tasty!

We really do eat a lot of chicken in our house, and I love it coated in stuff or smothered in stuff or stuffed with stuff. That's a lot of stuff.  But this chicken, oh, how I loved this chicken.  My husband and our kids loved this chicken.  The dogs loved this chicken.  Wait...they love any people food we give them, so I guess their opinions don't count.  But the crispy, cheesy coating on this chicken has a wow factor unknown to man, well, except for my husband and my 12-year-old son who thinks he's a man. Trust me, this one is a keeper.  And Avocado & Jalapeno Ranch Sauce?  I could eat it on cereal...or a paper bag.  Okay, probably not a bag.  But it's good enough to dip everything into!

Are you ready for this?

TORTILLA CHIP & PEPPER JACK CRUSTED CHICKEN WITH AVOCADO & JALAPENO RANCH
4 boneless, skinless chicken breasts
One 12-ounce bag tortilla chips
4 ounces Pepper Jack cheese, shredded
1 C mayonnaise
1/2 T garlic powder
1/2 T cumin
1/2 T chili powder
2 teaspoons lime juice

FOR THE SAUCE:
1 C mayo
1/2 C buttermilk
1 C sour cream
1 packet Ranch dip mix
1 T garlic powder
1 T onion powder
1-3 T diced jalapeno slices (from a jar)
1 teaspoon lime juice
2 avocados

Preheat the oven to 350 degrees.

Put about half of the bag of chips into the food processor and blend.  You should have 2-3 C crushed chips. (Reserve the rest of the bag in case you don't have enough.)  Mix the shredded cheese and the crushed chips together.

Whisk together the mayo, garlic powder, chili powder, cumin, and lime juice.  Dredge the chicken breasts into the mayo and then into the chip mixture, pressing down to make sure it's all coated.  (Here's where you may need to grind extra chips for coating if you run out.)  When all the chicken is coated, put it in the oven and bake for about 25-30 minutes or until the chicken is done all the way through and the chips are crispy.

Blend the sauce ingredients together in a food processor and serve over the chicken.

87 comments:

  1. I bet this would be FABULOUS with Julio's chips!! Gonna have to have mom send me a care package soon...
    Texan born and raised, temporarily displaced as a PROUD Coastie wife!

    ReplyDelete
    Replies
    1. Great! Let me know how it turns out for you!

      Delete
    2. I tried this last night, and it was wonderful. I had sauce let over and will keep it in the fridge for chip dip. Thanks for posting!

      Delete
    3. That's great, Shannon! That sauce is so good. I never thought about dipping chips in it!

      Delete
    4. Chuy's mexican restaurants here in Texas serve that dip (minus the avocados) for chips, which is so very addictive and super popular... make extra and have more tortilla chips on hand.. I like On The Boarder Cantina Thins, best with it! .. can't WAIT to try it with this chicken!! I know it's good with steak dipped in it, too ;)

      Delete
  2. That looks AH-mazing! What do you serve it with?

    ReplyDelete
    Replies
    1. Thank you so much! I served it with rice and pinto beans that I cooked in the crockpot with garlic, onions, and serrano peppers.

      Delete
  3. I made this for dinner last night and it was fabulous! We had my husband's grandma and grandpa over for dinner and they just loved it. I doubled the recipe and there are no leftovers! Even my 8 year old daughter ate it! Thanks for sharing the recipe!

    ReplyDelete
    Replies
    1. That's great, Kimberly! I'm so glad it turned out well for you. Thank you for the compliment and for letting me know how it turned out!

      Delete
  4. This recipe sounds heavenly! I am definitely adding this to the menu. :) I do have a question though.. I know you stated to use jalapeños out of a jar, but have you tried using fresh ones? I just don't find the jar jalapeños very spicy. I would love to hear your input. Thanks!

    ReplyDelete
    Replies
    1. Thank you! I haven't tried fresh jalapeños, but I think you certainly could use them especially since the sauce gets blended. I just didn't have any fresh on hand that day. Great question!

      Delete
    2. Thank you for repsonding! I think I will attempt to make your recipe with fresh jalapeños. Like you said, it should be fine since everything will be blended. Can't wait! I will let yoi know how it turns out. Thank you for sharing your recipe.. It is fabulous! P.S. Love your blog!

      Delete
    3. Thank you so much for the compliments, Roxy! Please do let me know how it turns out.

      Delete
  5. what if i dont have a food processor? is there any other way to blend the ingredients than with a food processor??

    ReplyDelete
    Replies
    1. That's a good question, Katie. You could use a blender or even put the chips in a zipper bag and crush them with a pot or a rolling pin.

      Delete
  6. Going to give this a try tonight! My daughter has been diagnosed with a Gluten allergy this would be a wonderful for that!!

    ReplyDelete
    Replies
    1. Oh, great! Please let me know how it turns out for you and your daughter!

      Delete
    2. Turned out AMAZING!! made it with a Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette That I also found on pinterest. Will be one of our new go to meals!! Thanks!!

      Delete
    3. I'm so glad you liked it! Thank you for letting me know!

      Delete
    4. Not only does the chicken sound delicious but so does this black bean salad. What's that recipe?

      Delete
    5. Thank you, Brandi. I'm sorry to say that the black bean salad isn't my recipe. However, I do have an Avocado, Black Bean & Corn Salsa recipe under my appetizers tab that sounds very similar. It has corn, tomatoes, black beans, red onion, serrano peppers, avocados, and cilantro and lime. Maybe you'll enjoy that one!

      Delete
  7. On the menu for this week. Excited to see how it turns out. Gosh, I love the blog-o-sphere for such amazing recipes!

    ReplyDelete
    Replies
    1. That's great! Let me know how it turns out!

      Delete
  8. Just to let you know, I didn't even have to look at the recipe - I fell in love with the ingredients and shared it on FB. Only missing a few items and they are going to be on today's shopping list1

    ReplyDelete
    Replies
    1. Thank you so much for sharing it! I look forward to hearing how it turns out for you!

      Delete
  9. Do you have any issues with the juice from the chicken making this soggy I haven't made it yet butI have had that issue before with baked recipes that have a breading on them. Any suggestions?

    ReplyDelete
    Replies
    1. Good question, Annie. I didn't have that problem when I made this. The only thing I'm thinking is that the mayo acts as a grease and cooks the chips. I'm not sure really. Let me know if it does turn out soggy though.

      Delete
    2. cook it on a broiler pan so that the "drippings" fall down and don't soak up in the crumbs. Just be sure to put a tiny bit of water in the bottom of your broiler pan so it doesn't burn.

      Delete
    3. Great idea! Thank you for sharing!

      Delete
  10. I want to try this using light/low-fat sour cream, cheese & mayo....hope it turns out just as well! Sounds delicious!

    ReplyDelete
    Replies
    1. Thank you! I'm sure the light/low fat ingredients will work great if that's what you are used to using. Let me know how it works for you!

      Delete
  11. I can't wait to try this! it sounds delicious! Thanks for the recipe!

    ReplyDelete
    Replies
    1. You're welcome! Let me know how it turns out.

      Delete
  12. could i use this on pork chops? my husband is allergic to chicken

    ReplyDelete
    Replies
    1. That's a great question and a great idea! I think pork chops would work great. I'd love to hear how it turns out!

      Delete
  13. Could greek yogurt be substituted for the mayo? Looks delicious, but I'd like to find a way to make it healthier!

    ReplyDelete
    Replies
    1. I haven't cooked with Greek yogurt a lot, but I think it would work fine if the yogurt is thick enough to make the chips stick to it. Great question! Let me know if it works out!

      Delete
  14. This looks absolutely delicious! I can't wait to try it, but I'm worried because my husband doesn't really like spicy food. How is this dish on the spicy scale?

    ReplyDelete
    Replies
    1. Thank you! I really like spicy food, but this wasn't spicy to me. You can swap the Pepper Jack cheese with Monterrey Jack cheese on the chicken. For the ranch sauce, you can use very little jalapenos or you can even leave it out. Let me know how it turns out!

      Delete
  15. Made this for dinner tonight and it was AMAZING! Thanks so much for sharing!

    ReplyDelete
    Replies
    1. That's great! Thank you for letting me know and thank you for the compliment!

      Delete
  16. Does the "T" in your recipe stand for tablespoon or teaspoon? I usually interpret a capital T as tablespoon but want to be sure as I'm not used to seeing 1/2 tablespoon as a measure. I'm making this tonight. Thanks for sharing.

    --Vickie

    ReplyDelete
    Replies
    1. Hi, Vickie.

      The T does stand for tablespoon. I usually spell out teaspoon. Let me know how it turns out!

      Delete
  17. Wow does this sound delicious and simple! Will definitely be giving it a try soon!

    ReplyDelete
    Replies
    1. Thank you, Angela! Let me know how it turns out!

      Delete
  18. Found this on Pinterest and I have cooked it many times for my husband and I. WE LOVE IT!!! its on our menu often :) Great recipe!!!

    ReplyDelete
    Replies
    1. Thank you! I'm so glad you found it and y'all love it!

      Delete
  19. I made this for my fiance tonight and he loved it! I used plain greek yogurt instead of mayonnaise and low-fat sour cream because those are our preferences :)

    We would like to try adding cilantro to the green sauce next time-- I didn't add the jalapenos because I am a sissy when it comes to really spicy things!

    We also would like to make a version of the sauce without the ranch to eat with sushi when we make that! Thank you for sharing!!

    ReplyDelete
    Replies
    1. That's great! I'm sure some of the other people who want to make this healthier will be glad to know that. And the sauce without the Ranch for sushi sounds great! Let me know if you make it and how it turns out!

      Delete
  20. what would you serve with this dish?

    ReplyDelete
    Replies
    1. You could serve refried beans and rice or salad if you want to go lighter. You could also serve my Avocado, Black Bean & Corn Salsa. Really, you could pair your favorite vegetable with it too!

      Delete
  21. This chicken was AMAZING OMG!!!! I made it with my mom tonight for dinner and it was delicious! The chicken was nice and moist and the sauce, oh the sauce. Lovely is the word I would use. However I do have a few pointers for future cookers of this amazing chicken.
    1. If you have thick chicken breasts like I did it was necessary to cook them for 55 minutes.
    2. USE THE WHOLE BAG OF CHEESE in the chip mixture. I only used half the bag and the chips didn't stick as nicely as they would if you used all the cheese.
    3. The sauce recipe makes A LOT of sauce so you could cut it in half and still have enough sauce to bathe in.
    4. The recipe makes 7 large chicken breasts comfortably so if you have small chicken breasts maybe cut the recipe down a bit.
    Other than that it was the best chicken I've had in a while. Even my mom who hates jalepenos and avocado together LOVED the chicken. Thank you so much:)

    ReplyDelete
    Replies
    1. Thank you so much, Alycia! We really loved this one too. And you're right about the sauce. It's something I make often and use with a lot of stuff. It's really good on Tex-Mex or Southwestern type salads. Glad you all enjoyed it!

      Delete
    2. Agreed on your pointers-- I had very thick chicken and think I'd halve and maybe pound them and roll them loosely if I had thick ones. Definitely use more cheese and could certainly cut the sauce recipe in half. Good stuff!

      Delete
  22. this is such an amazing recipe. I found it on Pintrest and we made it just to fill one of our weekly dinners. we were pleasantly surprised! we have made it often and tonight is my mom's birthday and since she loves it so much we are making it again!

    ReplyDelete
    Replies
    1. Thank you so much! So glad you liked it!

      Delete
  23. Made it tonight for our wedding anniversary. We both loved it so much that I am making it again soon. I used multi grain Tostitos n it gave it a nice flavor. Also, I used the thin cut chicken breast because I feel it bskes best. Thanks for sharing recipe, its amazing

    ReplyDelete
    Replies
    1. Thank you so much for the compliment! I'm so happy you liked it!

      Delete
  24. Made this tonight, big hit with the family! Will definitely make again!

    ReplyDelete
    Replies
    1. That's great! Thank you for letting me know!

      Delete
  25. I just made this for dinner. It was amazing!!!! Will definitely make it again!!!!!

    ReplyDelete
    Replies
    1. That's great! Thank you for letting me know!

      Delete
  26. So what pan would be best to cook the chicken in? Do you think a glass one would work, or a cookie sheet?

    ReplyDelete
    Replies
    1. For me, I think a cookie sheet works better, but I think a glass pan would work too.

      Delete
  27. This is baking right now...will review tonight! My house smells so good!

    ReplyDelete
  28. Can't wait to try this! Do you recommend a plain chip or a spicy, flavored chip?

    ReplyDelete
    Replies
    1. I used plain tortilla chips, but I think any flavor, spicy or something else, would work great here. I'd love to know what you try and how it turns out!

      Delete
  29. This recipe was amazing! It turned out great and tasted absolutely amazing. The dip lasted a really long time in the fridge, also. Thanks for posting this!

    ReplyDelete
  30. I was a little hesitant to make this since my boyfriend doesn't like dairy products and meat together. However, since I do most of our cooking, I tend to get a little selfish and make what I feel like making. >:D

    I don't have a food processor so I crushed the chips up between two sheets of parchment paper using a meat tenderizer. Also, I only thawed two chicken breasts, but they were HUGE. I had trouble cooking others from the same package, so this time I cut them into strips and really went all out coating them. Kept 'em in for 25 minutes and I could hardly wait for them to cool. The edges of each strip got so brown (which I love) and they were super crunchy. When I presented them to my boyfriend, he said, "Ooh cool, schnitzel!" Sure, bud. If thinking it's schnitzel will get you to eat it, it's schnitzel. He liked it very much, even after I told him about all the dairy inside.

    As for the sauce, I have a ton left over, which is fine by me. Mine came out a little too ranchy because one of my avocados went bad and I couldn't use it, but I'm still gonna chow down.

    This is definitely a dish I plan to make regularly! Thanks so much for your brilliance!

    ReplyDelete
    Replies
    1. You're so welcome, Elaine! I'm so glad the two of you liked it, and I really appreciate the compliments!

      Delete
  31. I made this for my freezer meal group. Prepped the raw chicken and froze it (chip-coated) in a disposible tin dish. I also froze the sauce and it all turned out great! Thawed it out in the fridge and baked for 35-40 mins. Perfect!

    ReplyDelete
  32. Seriously this was incredible. I'm going to have to go through all your recipes now - I hope they're all equally amazing!!

    ReplyDelete
    Replies
    1. Thank you so much! I'm so glad you enjoyed it!

      Delete
  33. Do you think this would freeze alright? I freeze a lot of leftovers for my husband to take to work.

    ReplyDelete
    Replies
    1. I'm not sure how the chips would do after being thawed out. I'm afraid they might get soggy. If you do try it, please let us know!

      Delete
  34. Made this tonight and it was a big hit even with the fussy kids. I don't use the processed ranch packets so made my own with the recipe from heavenly homemakers blog. I would likely only make a quarter of the sauce next time, there was a lot. I couldn't stop eating the leftover crispy bits from the pan when I was cleaning up. Definitely a keeper thanks!

    ReplyDelete
  35. I read the recipe wrong and thought it said milk so i do not have buttermilk on hand.. what can i used instead ?

    ReplyDelete
    Replies
    1. You could probably use regular milk, but you may need to add a little more mayo to thicken it up. Enjoy!

      Delete
  36. I used the lime tortilla chips and it was great.

    ReplyDelete
  37. I've made this a few times after seeing this recipe. ALWAYS a hit. Not soggy at all. I bring the chicken to room temperature before dredging them. Incredible taste, delicious sauce. Best chicken I have EVER made and best I have ever HAD.

    ReplyDelete
    Replies
    1. Thank you so much for the kind words, Harmony! I'm so happy that you enjoy it!

      Delete
  38. After I prepared the chicken, I put them on a brioche bun and made into a sandwich. Tasted great

    ReplyDelete