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Tortilla Chip & Pepper Jack Crusted Chicken with Avocado & Jalapeno Ranch

I got this recipe from a BlogSpot called Bacon, Butter, Cheese, & Garlic. I made this last night and I thought it was amazing. It was so really, really easy and was so very good. Be sure you use garlic powder and onion powder. I used garlic salt and onion salt and it was a little to salty. The sauce was yummy!
Print Recipe
Prep Time 30 minutes
Cook Time 27 minutes
Course Main Course

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 12 oz bag tortilla chips
  • 4 oz Pepper Jack cheese shredded
  • 1 cup mayonnaise
  • 1/2 tbsp garlic powder
  • 1/2 tbsp cumin
  • 1/2 tbsp chili powder
  • 2 tsp lime juice

Sauce

  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 cup sour cream
  • 1 packet Ranch dip mix
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1-3 tbsp diced jalapeno slices from a jar
  • 1 tsp lime juice I used more because I love it
  • 2 avocados

Instructions
 

  • Preheat the oven to 350 degrees.
  • Put about half the bag of chips into a food processor and blend. ( or you can put in zip lock and crush) You should have 2-3 crushed chips. Reserve he rest of the bag in case you don't have enough. Mix the shredded cheese and the crushed chips together.
  • Whisk together the mayonnaise, garlic powder, chili powder cumin and lime juiced. Dredge the chicken breasts into mayonnaise 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.) Place chicken on a cookie sheet, sprayed with a little Pam. When all the chicken is coated, put in the oven and bake for 25 to 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

Notes

I didn't have buttermilk or jalapeno slices and the sauce was still yummy.
Keyword Chicken