Marinate by combineing the water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
To make the Mexi-Ranch dressing combine the ranch dressing and salsa in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
Preheat grill for high-heat and preheat oven to broil.
Remove chicken from marinade, discarding any remaining marinade. Grill chicken for 3 to 5 minutes per side, or until cooked through and juices run clear and are no longer pink. Remove chicken from grill when done.
Arrange cooked chicken on a baking sheet. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by a layer of the cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
Serve hot with salsa, rice, and a margarita.