Oh hell yeah.
Fast, easy, fiery and a meal everyone will fall in love with. It’s what you’ve been waiting for (and probably made excuses to head to a local restaurant to order something similar). To make it even better, we’ve heated the whole dish with a healthy dose of Mad Dog 357 Tequila Edition Ghost Pepper Extract.
If you want to yell, “hell yeah!” again, we don’t blame you.
several drops Mad Dog 357 Tequila Edition Ghost Pepper Extract
1 cup each lime juice, Tequila
4 boneless skinless chicken breasts
1 bag tortilla chips
1 cup each: ranch dressing, shredded cheddar jack
1/2 cup pico de gallo
To serve: pico de gallo and Spanish rice
Combine a few drops of Mad Dog 357 Tequila Edition Ghost Pepper Extract with the lime juice and Tequila in a bowl. Add the chicken breasts and press into the marinade. Cover and place in the fridge to chill for several hours (to overnight).
When ready to cook, line a baking sheet with parchment paper. Set your oven to broil.
In a bowl, combine a few more drops of Mad Dog 357 Tequila Edition Ghost Pepper Extract with the ranch dressing and ½ cup pico de gallo and set aside.
Discard the marinade and pan fry the chicken over medium heat in a large skillet. Cook for 10 minutes, flipping once, until cooked through.
Spread the tortilla chips over the baking sheet, place the cooked chicken on top of the chips. Pour the Mad Dog ranch dressing mix over the chicken, then top with the shredded cheese. Place under the broiler and cook until the cheese is melty. Serve with Spanish rice and an extra spoonful of pico de gallo on the the side.