1 c. finely shredded or chopped cooked chicken
1/3 c. Pace Picante sauce
2 tbsp. green onion slices
1/4 tsp. ground cumin
Vegetable oil
16 corn tortillas
1 c. shredded Cheddar cheese

Combine chicken, picante, onion and cumin; mix well. Heat about 1/2 inch oil in a small skillet until hot; not smoking. Quickly fry each tortilla in oil about 2 seconds on each side. Drain on paper towels. Spoon 1 tablespoon chicken mixture and 1 tablespoon cheese down center of each tortilla. Roll tightly; secure with toothpick. Place seam side down on baking sheet. Bake at 400 degrees for 18 to 20 minutes. Remove toothpick. Serve warm. Makes 16 appetizers.