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.)
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.
Bake in a preheated 375°F oven until chicken is cooked through, about 25 minutes for small thighs or 30 minutes for large thighs.
Top with cheese; return to oven 1 to 2 minutes or just until cheese is melted.