For the Tacos: 1. Preheat oven to 375° F. 2. Working in two batches: wrap 2 tortillas in a damp paper towel. Microwave on high for 30 seconds to steam. 3. Carefully spray each tortilla with non-stick cooking spray on each side. If using olive oil, lightly coat each tortilla side using a pastry brush. 4. Drape tortillas over two bars of the oven’s cooking rack and bake for 8-10 minutes until crisp and golden. Repeat with second batch of tortillas. 5. Heat a large sauté pan over medium heat. Lightly pan fry ham strips for 2 minutes, stirring frequently to cook evenly. 6. To serve fill each crunchy taco shell with ⅓ cup ham strips, 2-3 tablespoons chutney and 2-3 tablespoons onions. Sprinkle with 2 tablespoons queso fresco and enjoy.