Shrimp and Jalapeno Nachos - Recipook

Ingredients

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