Preparation
Preheat Oven to 350. Pour Oil into Wok or pan to depth of 1 inch. Place over medium-high heat until oil registers 360 on deep-frying thermometer. Slide 1 tortilla into oil. Using 2 sloted spoons, gently hols center of tortilla down so oil flows over edges. When tortilla is crisp and golden on bottom, carefully tilt wok, holding tortilla in place with spoon, to cover edge of tortilla with oil; cook until lightly browned. Rotate tortilla as needed so entire edges lightly browned. Remove from oil and place on paper towels, curled side down. Repeat with second tortilla. (Tortillas can be made up to 8 hours in advance.) Cover loosely and let stand at room temperature.
Places shells, curled side up, on a baking sheet. Sprinkle with half of Cheddar Cheese; top each with half of picante sauce. Spinkle with Parmesan Cheese. Bake, uncovered, 8-10 minutes or until cheeses melt. To serve, break into bite-size pieces.