Slice the tortillas into halves or quarters depending on size; set aside.
Heat the skillet over medium heat and add the olive oil, swirling to coat the surface evenly. When the oil shimmers, place the tortilla pieces in a single layer to cover the skillet's surface.
Cook the tortilla pieces for about 2-3 minutes, or until they turn golden brown around the edges, then flip them using a spatula and cook the other side until similarly golden and crispy. Remove from the skillet and set aside.
Reduce heat to low, then spread the salsa evenly over the cooked tortillas in the skillet. Spoon the shredded cheese on top of the salsa, covering the surface entirely.
Cover the skillet with a lid or foil and cook for 3-5 minutes, or until the cheese has melted completely and you see bubbling around the edges. The cheese should be gooey and slightly golden where it melts.
Carefully transfer the skillet to a serving plate, slice into portions if desired, and serve hot with additional salsa if preferred.
