4 boneless, skinless chicken breasts
1 bag of tortilla chips (12 ounces)
4 ounces Pepper Jack cheese, grated
1 C mayonnaise
1/2 T of garlic powder
1/2 T of cumin
1/2 T chili powder
2 teaspoons of lime juice
FOR THE SAUCE :
1 C mayo
1/2 C buttermilk
1 C sour cream
1 pack of Ranch dip mix
1 teaspoon of garlic powder
1 T of onion powder
1 to 3 tons of diced peppers (in a jar)
1 teaspoon of lime juice
Preheat the oven to 350 degrees.
Put about half of the bag of fries in the food processor and blend. You should have 2-3 C of crushed fries. (Reserve the rest of the bag in case you don’t have enough.) Mix the grated cheese and crushed fries.
Whisk together the mayo, garlic powder, chili powder, cumin and lime juice. Dip the chicken breasts in the mayonnaise and then in the chip mixture, pressing to make sure everything is well coated. When all the chicken is coated, place in the oven and bake for about 25-30 minutes or until the chicken is fully cooked and the chips are crispy.
Blend the sauce ingredients in a food processor and serve over the chicken.