In a skillet over medium heat, warm 1 tablespoon olive oil and sauté shallot until translucent. Add pasta and sauté 2 to 3 minutes. To assemble, spread a thin layer of sauce on bottom of a 2-quart rectangular casserole dish. Layer chicken, fideo, half the sauce, habanero or salsa
Jack cheese, and queso fresco (reserve 1 cup for topping), ending with remaining sauce. (Note: Extra sauce is great on scrambled eggs.)