- 6-6 inch flour tortillas
- 1 cup finely shredded Monterrey Jack cheese
- 1-2 cups shredded cooked chicken
- 3/4 tsp. ground cumin
- 1/3 cup chunky salsa
- 4 tsp. vegetable oil
- Toppings: Salsa, guacamole or sour cream
In a small bowl, mix cheese, chicken and cumin.
Place about 1/4 cup chicken mixture on each warm tortilla. Top each with a tablespoon of salsa. Roll up tightly and secure with a toothpick. Brush with oil.
In a medium-hot skillet, cook filled tortillas for 4-6 minutes, turning occasionally until filling is hot and tortilla is lightly browned. Remove toothpicks before serving.