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Combine chicken, salsa, onion and cumin, mix well. Heat about 1/2 inch of oil in a small skillet until hot. Fry each tortilla in oil to soften about 2 seconds on each side. Drain on paper towels. Spoon 1 tbl chicken mixture and 1 tbl cheese down the center of each tortilla. Roll tightly, secure with wooden pick. Place seam-side down on a baking sheet. Bake in preheated oven (400 degrees) about 18-20 minutes of until crisp. Serve warm with guacamole and salsa
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