Cut a round of queso fresco into slices. Cut the very longest ones in half to make them easier to handle.

Heat some olive oil in a large skillet over a medium-high heat. Add the slices of cheese to the hot pan (I had to cook mine in two batches). After a minute or two, flip them all over.

Then after another couple of minutes, remove them from the skillet and drain on some paper towels. 

As they cool they will firm up a little, which makes them easier to handle. But make sure they are still warm when you serve them.