|6||PERDUE® Crispy Chicken Strips (26 oz.)|
|1||tbsp taco or fajita seasoning, divided|
|6||tbsp shredded cheddar cheese|
|1/4||cup sour cream|
|1||lime, zested and juiced|
|1/2||cup chopped tomato|
|1/4||cup chopped scallions or red onion|
|1/4||cup pickled jalapenos|
|2||tbsp chopped cilantro|
Preheat your oven to 425 degrees F. Spray a foil lined baking sheet with cooking spray. Place frozen strips in single layer on the baking sheet. Sprinkle the strips with half of the taco seasoning. Bake on the middle oven rack for 12 minutes. Remove the strips from the oven and turn over. Sprinkle with the remaining taco seasoning and the cheddar cheese. Return the strips to the oven and continue baking another 4 to 5 minutes, until cheese is melted and chicken is heated through. Internal temperature should reach 150°F to 160°F.
To serve your Tex-Mex Seasoned Crispy Chicken Strip Nachos, drizzle with the lime sour cream. Finish with a sprinkle of chopped cilantro. .
In a small bowl, stir together the sour cream, lime zest and juice. Set aside.
Remove the Chicken Strips from the oven. Top with chopped tomato, scallions and pickled jalapenos.