Chicken and Cheese Flautas
- 6 flour tortillas
- 1 cup shredded Monterrey jack pepper cheese
- 3/4 cup cooked chicken
- 3/4 teaspoon ground cumin
- 1/3 cup chunky salsa
- 4 teaspoons vegetable oil
- guacamole (optional)
- sour cream (optional)
Combine the chicken, cheese and cumin in a small bowl. Place about 1/4 of the chicken mixture on each tortilla. Top with 1 tablespoon salsa. Roll tightly and secure with a toothpick; brush with oil. Cook filled tortillas over medium heat in a 10 inch skillet 4 to 6 minutes, turning occasionally until filling is hot and tortillas are toasted. Remove toothpicks and serve with guacamole and sour cream if desired.