LETS' COOK

1)Place into a bowl the chicken, cheese and cumin. Season with salt and pepper; toss well.

2)Wrap half of the tortillas in a towel and microwave at high power for 1 minute, until pliable. Arrange the tortillas on a surface and pack half of the chicken filling into cylinders across the bottoms. Tightly roll the tortillas around the filling, securing with toothpicks. Repeat to form the remaining tortillas.

3)In a large skillet, heat oil. Line a baking sheet with paper towels. Fry half of the tortillas over moderate heat, turning, until golden and crisp all over and heated through, about 4 minutes. Drain on paper towels. Fry the remaining tortillas.

4)In a bowl, toss the radishes with the cilantro, onion and lime juice; season with salt and pepper. Remove the toothpicks and serve the flautas with the radish salad.

Source: foodandwine.com