Instructions: Combine chicken, salsa, 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 pick. Place seam-side down on baking sheet. Bake in preheated oven at 400 F about 18 to 20 minutes or until crisp. Serve warm with guacamole and additional salsa.

Makes 32 appetizers.

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