cups Mission Rounds Tortilla Chips
lb package raw shrimp, peeled, tails removed (26-30 count)
cup shredded Monterey Jack cheese
cup shredded cheddar cheese
cup sour cream
tbsp lime juice
tbsp chopped cilantro
Heat oven to 350ºF. Brown chorizo in 10-inch oven-proof skillet. Remove cooked chorizo with slotted spoon; blot with paper towel.
Add shrimp to skillet. Cook shrimp in chorizo drippings until they are pink; remove from skillet and blot with paper towel. Drain fat from skillet; wipe with paper towel.
Place half of chips in skillet, top with half of chorizo, half of shrimp and half of cheese; repeat layers with remaining ingredients. Bake 5 minutes or until hot and cheese is melted.
Meanwhile, in small bowl combine sour cream and lime juice; set aside. Sprinkle with tomato and cilantro, serve with sour cream mixture.