Dorito Chicken

Easy. Yummy. Nobody will guess what the crust really is! You can make into chicken tenders or bake as entire breasts. Pound the breasts to a consistent thickness to ensure uniform cooking.  If baking entire breasts, you may need to add a few more minutes to the cooking, depending on their size.

Ingredients:

• 4 boneless skinless chicken breasts
• 1/2 cup Hellman's mayonnaise
• 3 tablespoons skim milk
• 1 tablespoon taco seasoning
• favorite flavor of Doritos tortilla chips(I love nacho cheese for this!)

Directions:

Preheat oven to 400 degrees. 

Spray a baking sheet with no stick cooking spray. 

Cut chicken into 1/2 inch strips. 

Combine mayo, milk in a large bowl. 

Place tortilla chips and taco seasoning in zip lock baggie, crush chips into medium size crumbs. 

Pour chip mix into a medium size bowl. 

Coat chicken strips in mayo mixture, then in the crushed tortilla chips. 

Place on baking sheet, be sure to not overlap.

Bake until just browned and chicken is cooked through about 10-12 minutes.

Serve with sour cream and salsa.

Grilled Steak (or Chicken) Tacos

Best Marinade for Grilled Chicken or Steak Tacos. 

Meat

Flank, Skirt, or rib steak, New york 1 - 1 1/4 inches thick
or
Chicken Breast - pounded to ensure even cooking

Marinade

• 6 garlic cloves , mashed with
• 1 t kosher salt , in a mortar and pestle 
• 1/4 cup fresh orange juice
• 1/2 c lime juice
• 2 T tequila 
• 2 T ground Ancho chili pepper
• 1/4 cup chopped fresh cilantro (more to taste, I'm not a huge fan)
• 1 T chopped fresh oregano or 1 1/2 teaspoons dried oregano
• 2 t kosher salt (additional to the 1 t you already use to mash with the garlic)
• 1 T fresh coarse ground black pepper
• 1/4 cup olive oil or 1/4 cup vegetable oil

Additional ingredients

• 24 corn tortillas 
• 1 lb (mild white cheese) shredded (quesadilla or monterey jack)

Garnishes

• guacamole
• salsa , of your choice (I love tomatillo)
• sour cream 

Lime Pickled Red Onions

• 1 large red onion , thinly sliced
• 1/4 cup fresh lime juice
• 1 tablespoon olive oil
• 1/2 t  salt
• 2 T chopped fresh cilantro
• 1 t chopped fresh oregano or 1/2 t  dried oregano

Directions for Marinade:

Mix all marinade ingredients. If using steak, pierce the steaks all over, on both sides. Pour over marinade, cover with plastic wrap and refrigerate over night. If using chicken, pound to consistent thickness to ensure even cooking.

Directions for Lime Pickled Red Onions:

Mix all the ingredients and let marinate for at least 3 hours at room temperature. Will keep for up to 4 days in the fridge.

Directions for Grilling Meat:  

About an hour before grilling the meat remove the steaks (or chicken) from the refrigerator. Remove meat from marinade and pat dry with paper towels. Cook over hot grill until done to your liking. Set the meat aside and cover loosely with foil to keep warm. 

To Serve:

Cut the meat against the grain into strips 3 to 4 inches long and about 1/4" thick. Briefly heat each tortilla, either over the direct heat of the grill or in a heavy skillet (only enough to make them pliable). 

Set out the pickled onions, tortilla/cheese setups, guacamole, sour cream and salsa. 

Fill the tortillas and enjoy.