How to Make It
In a small bowl, whisk the chili powder with 1/2 teaspoon of salt. Line a microwave-safe dinner plate with parchment. Sprinkle 4 slightly heaping 1-tablespoon mounds of the cheese on the prepared plate, spreading each into a 2-inch round about 1/2 inch apart. Microwave for 2 minutes, until the cheese is crisp. Using an offset spatula, transfer the hot fricos to a wire rack. Sprinkle with the chili salt. Repeat with the remaining cheese, replacing the parchment paper with each batch.
In a medium bowl, combine the tomatoes with the chile, cilantro, shallot and lime juice. Season with salt and pepper. Let stand at room temperature for 10 minutes. Serve with the fricos.