6 (10 inch) flour tortillas or 4 (12 inch) or 3 (15 inch) or 2 (18 inch)
4 c. (1 lb.) shredded asadero (Mexican style string cheese, I use plain Cheddar)
1 c. (about 1/4 lb.) coarsely crumbled cotija (Mexican style dry white cheese) or shredded Parmesan cheese (I used Parmesan)
1 lg. (7 oz.) can whole green chilies, cut into long thin strips (I used the chopped)
Fried chorizo sausage (optional, best with this)
Fresh cilantro (coriander) sprigs
Pickled pepper or chili (optional)

In 12 or 14 inch fry pan, melt enough lard or oil to 1/4 to 1/2 inch deep in pan to 375 degrees. Slide tortilla into fat, coat top, while pliable, form rim on it.

In square pan, use 2 sets tongs, push into corner. When tortilla is crisp and golden on bottom and sides slightly rigid, 2-3 minutes, gently tilt with tongs to cook each rim in oil until pale gold. Carefully transfer to paper towels and drain cupped side down.

If you fry shells ahead, let cool, then wrap plastic, handle carefully. Store up to 2 days at room temperature. Sprinkle cheeses evenly inside shells. Distribute chilies and sausage over cheese Put shell on slightly larger baking pan. Bake, uncovered, at 350 degrees just until cheese melts, 5-7 minutes. Slice onto platter, garnish with cilantro and pepper. Serves 6-8 as main dish, 12-16 as appetizer.