Tostada (cheese shell)

This was my lunch, isn't it beautiful! All I did was sprinkle 2 ounces of cheese in a hot, dry, nonstick skillet (I used colby jack this time) cook until browned and solid enough to flip over brown up the other side then blot off the excess oil, top with your favorite tostada toppings I used leftover roasted chicken, mexican fresh cheese, red leaf lettuce, red cabbage, cherry tomatoes, red onion, avocado and some hot sauce.