Salad Oil for Frying
Flour tortillas, as large as you can find
    (4 tortillas, 12 inches wide)
4 cups (1 lb) shredded asadero 
   (mexican style string cheese), cheddar or jack cheese
1 cup (4 oz.) coarsely crumbled cotija(mexican dry white) 
    cheese or freshly shredded parmesan cheese
1 can (7oz) whole green chilies,cut into long thin strips
1/2 chorizo (mexican sausage), crumbled, 
    fried and drained on paper towel
Fresh cilantro sprigs
Pickled jalapenos pepper slices

Fry tortillas. Add enough oil to skillet so fat is 1/4 to 1/2 inch deep, heat to 375 degrees(hot). Slide tortilla into skillet, coating top with hot oil. While tortilla is still pliable, form rim on it, by pushing tortillas up against edge of skillet or using tongs to turn up edges. Work quickly as the tortilla will begin to crisp very rapidly. Once tortilla is crisp and golden on bottom, and sides are rigid (2 to 3 minutes) gently tilt with tongs to cook each rim in fat until pale gold.

With tongs, carefully transfer tortilla to paper towels and let drain. Cook remaining tortillas in same way.

To make the cheese crisps, sprinkle cheeses evenly inside the shells. Distribute green chiles and chorizo over cheese. Put 1 or 2 shells on cookie sheet and bake in the oven, uncovered until asadero, cheddar or jack cheese is melted. (about 5 to 7 minutes)

Slide tortilla on to plate. Garnish with cliantro springs and pickled jalapenos. While 1 tortilla is being eaten, bake another.