1 c. cooked chicken, shredded or chopped
1/3 c. picante sauce
2 tbsp. green onion, slices
1/4 tsp. cumin
Oil
Corn tortillas
1 c. Cheddar or Jack cheese, grated

Combine chicken, picante sauce, onion, and cumin; mix well. Heat about 1/2 inch oil in skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about two seconds on each side. Drain on paper towels. Spoon one tablespoon chicken mixture and one tablespoon cheese down center of each tortilla. Roll tightly; secure with toothpick. Place, seam side down, on baking sheet. Bake at 400 degrees for 18-20 minutes or until crisp. Remove pick. Serve warm with guacamole and additional picante sauce.