2 cloves garlic, minced

1 lime

1/2 cup tequila

1 ¼ pounds boneless, skinless, chicken tenders

1 ½ cups tortilla chips

1 tablespoon olive oil

1/4 cup chopped cilantro plus 5 sprigs for garnish

1/2 cup Southwestern ranch dressing

8.75 ounce can golden whole kernel corn, drained

1 cup El Sol Medium Homestyle Salsa

6 ounces of

4 cheese Mexican shredded cheese

1 small roma tomato, chopped

2/3 cup sour cream


Preheat oven to 325 degrees Fahrenheit. Add the garlic to a 9 inch square glass dish. Grate the rind of the lime into the dish and squeeze the juice of the lime into the dish. Add the tequila and stir to mix. Add the chicken tenders, turning once to coat. Let marinate for 30 minutes, turning once more half way through. Meanwhile, put the chips into a small baking pan in the oven and toast for 7 minutes. Heat the olive oil to low-medium heat in a large non-stick skillet. Add the chicken and brown on both sides, approximately 3 minutes on each side. Add the ranch dressing and simmer 2 minutes, turning the chicken once to coat. Sprinkle the corn on top and heat 1 minute more. Pour salsa on top and stir. Sprinkle with the cheese and cook just long enough to melt cheese-1 to 2 minutes. Remove from heat. Each serving of chicken should be topped with equal portions of the crumbled tortillas, diced tomato, and serve sour cream on the side. Serve immediately. Serves 5.