Sour cream
Cottage cheese
Shredded cheddar cheese
Old El Paso mild, medium or hot picante salsa (avoid runny, watery salsa's. Works best with the thicker Picante salsa mixture by Old El Paso)
Soft, round tortilla shells (usually found in the refrigerated section of your grocery store) Azteca

Drop 1 1/2 tablespoons oil in heated non-stick skillet. Let oil heat up about 30 seconds and then place your tortilla shell in the oil. Immediately begin putting your ingredients in, in the following order. Shredded cheddar cheese should be drizzled vertically down the center of the soft shell. Make sure the cheese is at least 2" away from the ends of the shell, otherwise it will melt over the edge and mix in with the oil. Next, drop spoonfuls of cottage cheese and sour cream on top of the cheddar and then lastly drop spoonfuls off salsa on top of all that. The amounts are up to you depending on how much you like each of those ingredients.

Optional Ingredients: For mushroom lovers, chop and saute fresh mushrooms in butter before you begin heating your oil for your shell. Your mushrooms will be all ready to go when you're ready to add them to the other cheeses.

Keep a close watch and check your shell by lifting the edges with a spatula in between adding each ingredient. This will help you to monitor your shell to make sure it becomes crispy and golden brown, but does not burn. The heat should be on medium at all times. You'll know if the heat is too low, because the shell will remain soft and limp. If heat is too high, the shells will burn and cook too quickly. Every stove heat varies so experiment!

Finally, when shell is golden brown, fold over the left side of the shell over the cheese mixture, then the right side and immediately remove and serve. Or, as you finish each one, place them, one by one, on a cookie sheet that is covered with Reynold's Wrap so that you can keep them warm until you are ready to serve them all at once.