1 c. finely shredded or chopped cooked chicken
1/3 c. picante sauce
2 tbsp. green onion slices
1/4 tsp. ground cumin
Vegetable oil
16 corn tortillas
1 c. shredded cheddar or Monterey Jack cheese

Combine chicken, picante sauce, onion and cumin; mix well. Heat about 1/2 inch oil in small skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, 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 wooden toothpick. Place seam side down on baking sheet. Bake at 400 degrees 18 to 20 minutes until crisp. Remove toothpicks. Serve warm with Guacamole and additional picante sauce.