Crispy Baked Mexicali Chicken

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Prep Time
15 min
Cook Time
32 min

Crispy Baked Mexicali Chicken covered in light ranch dressing, chipotle hot sauce, crushed baked tortilla chips, chili powder and Sargento® Shredded Reduced Fat 4 Cheese Mexican Cheese. It’s a fiesta for every mouth.

  • 1/4 cup light ranch dressing
  • 3/4 tsp. chipotle hot sauce
  • 4 large or 8 small bone-in chicken thighs, skinned (about 2 lbs.)
  • 1/2 cup crushed baked tortilla chips
  • 1/2 tsp. chili powder
  • 1 cup (4 oz.) Sargento® Shredded Reduced Fat 4 Cheese Mexican
  1. Mix dressing and hot sauce; spread over meaty sides of chicken thighs. (For more flavor, marinate in refrigerator up to 2 hours.) Place tortilla chips in a shallow bowl; dip dressing side of chicken in tortilla chips and place on a foil-lined baking sheet. Sprinkle chili powder over chicken.
  2. Bake in a preheated 375°F oven until chicken is cooked through, about 25 minutes for small thighs or 30 minutes for large thighs.
  3. Top with cheese; return to oven 1 to 2 minutes or just until cheese is melted.

Serving Size 4

Calories 341

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 13.50g 21%
Sat. Fat 5.20g 26%
Mono Unsat. Fat 2.40
Poly Unsat. Fat 1.30g
Cholesterol 117mg 39%
Sodium 565mg 24%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Sugars 0g
Protein 44g
Vitamin A 18RE
Vitamin C 0mg 0%
Calcium 268mg 27%
Iron 1mg 6%