Ingredients

• 3 cups shredded cooked chicken
• 2 teaspoons lemon juice
• 1 teaspoon cumin
• 1 jalapeno, diced (more or less, to your taste)
• 2 tablespoons chopped cilantro
• 2 garlic cloves, minced
• 1/2 cup monterey jack cheese, shredded
• salt and pepper
• 12 small flour tortillas (about 6 inch)
• oil (for frying)
• 2 avocados
• 1/2 small red onion, diced (not too small)
• 4 tablespoons cilantro, chopped
• 1/2 cup cherry tomatoes, halved (or a whole tomato, diced)

Instructions

1. FLAUTAS: In a bowl, combine all flauta ingredients (excluding tortillas and oil). Allow to rest about 15 minutes to marry flavors.

2. Place about 2 tablespoons of chicken mixture in center of flour tortilla, and roll-up like a cigar. Secure with a toothpick.

3. Continue with remaining tortillas. Keep flautas covered with a damp paper towel to prevent drying out.

4. Heat enough oil in skillet to come almost halfway up sides of flautas (about 1/4 inch depth).

5. Quickly fry flautas on all sides until lightly golden brown. This happens very quickly, so don't walk away.

6. Drain on paper towels and serve with Chunky Guacamole.

7. CHUNKY GUACAMOLE: Dice avocados into chunks and place in a medium bowl.

8. Add remaining guacamole ingredients, and gently toss to combine.

9. Season to taste with salt and pepper. Serve immediately.