Tortilla Chip & Pepper Jack Crusted Chicken with Avocado Jalapeno Ranch

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!

Why You’ll Love This Recipe

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!

Kitchen Equipment You’ll Need

• Oven
• Food processor
• Mixing bowls
• Baking sheet
• Whisk

Ingredients

• 4 boneless, skinless chicken breasts
• 1 (12-ounce) bag tortilla chips
• 4 ounces Pepper Jack cheese, shredded
• 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 packet Ranch dip mix
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1-3 tablespoons diced jalapeno slices (from a jar)
• 1 teaspoon lime juice
• 2 avocados

Step-by-Step Instructions

1. Preheat the oven to 350 degrees.
2. Put about half of the bag of chips into the food processor and blend. You should have 2-3 cups of crushed chips. (Reserve the rest of the bag in case you don’t have enough.) Mix the shredded cheese and the crushed chips together.
3. Whisk together the mayo, garlic powder, chili powder, cumin, and lime juice.
4. Dredge the chicken breasts into the mayo mixture 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.)
5. 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.
6. Blend the sauce ingredients together in a food processor and serve over the chicken.

Tips for Success

• Make sure to press the chip mixture firmly onto the chicken to ensure a crunchy crust.
• Adjust the amount of jalapeno in the sauce based on your heat preference.

Additional Tips or Variations

• Try using different types of cheese for variety, such as cheddar or Monterey Jack.
• Add fresh cilantro to the sauce for an extra burst of flavor.

Nutritional Highlights (Per Serving)

Calories: 450, Protein: 28g, Fat: 30g, Carbohydrates: 15g

Frequently Asked Questions (FAQ)

Can I use a different type of cheese? Yes, feel free to experiment with your favorite cheeses like cheddar or Monterey Jack.

How do I store leftovers? Store in an airtight container in the fridge for up to three days.

Conclusion

Now that you have this delicious recipe at your fingertips, it’s time to head to the kitchen and give it a try! I promise, your taste buds will thank you. Don’t forget to share your experience and any creative twists you’ve added. Enjoy every crispy, cheesy bite!