INGREDIENTS
1/2 cup
sour cream
1/2
avocado, peeled and pitted
1/2
lemon, juiced
1 lb
small Gulf shrimp (50 to 60 per pound), thawed and drained
1 tbsp
vegetable oil
1/4 tsp
ground dried chipotle pepper
salt and ground black pepper
1 pinch
cayenne pepper, or to taste
50
large (restaurant-style) tortilla chips, or as needed
2
jalapeno peppers, seeded and very thinly sliced
3 1/2 cups
shredded pepperjack cheese, or as needed
15
cherry tomatoes, sliced - or as needed
1/4 cup
chopped fresh cilantro