Tortilla Chip Pepper Jack Crusted Chicken with Avocado Jalapeno Ranch
This delicious Tortilla Chip and Pepper Jack Crusted Chicken is a perfect blend of crispy texture and creamy flavor, topped with a zesty Avocado Jalapeno Ranch sauce. It’s a delightful dish that combines the crunch of tortilla chips with the richness of Pepper Jack cheese, making it a family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 ounces Pepper Jack cheese, shredded
- 1 (12-ounce) bag tortilla chips
- 1/2 tablespoon garlic powder
- 1/2 tablespoon chili powder
- 1/2 tablespoon cumin
- 2 teaspoons lime juice
- 1 cup mayonnaise
- 1 cup mayonnaise (for sauce)
- 1/2 cup buttermilk
- 1 cup sour cream
- 1 packet Ranch dip mix
- 1 tablespoon garlic powder (for sauce)
- 1 tablespoon onion powder
- 1–3 tablespoons diced jalapeno slices
- 1 teaspoon lime juice (for sauce)
- 2 avocados
Instructions
- Preheat your oven to 350°F (175°C).
- Place half of the tortilla chips in a food processor and blend until you have 2-3 cups of crushed chips. Mix the crushed chips with the shredded Pepper Jack cheese.
- In a bowl, whisk together the mayonnaise, garlic powder, chili powder, cumin, and lime juice. Coat each chicken breast in the mayo mixture, then press into the chip and cheese mixture until fully coated.
- Arrange the coated chicken breasts on a baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and the coating is crispy.
- Blend the sauce ingredients in a food processor until smooth. Adjust the heat by adding more jalapenos if desired.
- Drizzle the Avocado Jalapeno Ranch Sauce over the baked chicken and enjoy!
Nutrition
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg