Crispy Baked Mexicali Chicken
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INGREDIENTS
- 1/4 cup light ranch dressing
- 3/4 tsp. chipotle hot sauce
- 4 large or 8 small bone-in chicken thighs, skinned (about 2 lbs.)
- 1/2 cup crushed baked tortilla chips
- 1/2 tsp. chili powder
- 1 cup (4 oz.) Sargento® Shredded Reduced Fat 4 Cheese Mexican Cheese
DIRECTIONS
- 1
Mix dressing and hot sauce; spread over meaty sides of chicken thighs. (For more flavor, marinate in refrigerator up to 2 hours.) Place tortilla chips in a shallow bowl; dip dressing side of chicken in tortilla chips and place on a foil-lined baking sheet. Sprinkle chili powder over chicken.
- 2
Bake in a preheated 375°F oven until chicken is cooked through, about 25 minutes for small thighs or 30 minutes for large thighs.
- 3
Top with cheese; return to oven 1 to 2 minutes or just until cheese is melted.
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Yield: Serves: 4
HELPFUL HINTS
- Serve with sautéed sweet bell peppers and onions or hot cooked rice.
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