Cheese chicharron

Heat a non-stick skillet over medium until thoroughly hot; a heavier pan makes it easier.

Sprinkle about a quarter cup of finely grated jack cheese around the pan; as it melts, swirl it to coat evenly.

When the oil separates out, tip it off; return the pan to the heat so the cheese left behind crisps and browns a little.

Release the edges with a small spatula, slide it underneath to free it like a crepe, lift it out and lay it over a two-inch mold such as a bottle on its side.