Categories: Appetizers, Poultry, Condiment, Mexican 
      Yield: 12 servings 
  
---------------------------------GUACAMOLE--------------------------------- 
      2 lg Ripe Avocados, Mashed               2 tb Finely Snipped Cilantro 
      2    Finely Chopped Tomatoes             1 tb Vegetable Oil 
      1 md Chopped Onion                       2 tb Fresh Lime Juice 
      2    Jalapeno Peppers, Seeded And      1/2 ts Salt 
           - Finely Chopped                    1 ds Pepper 
      1    Finely Chopped Clove Garlic    
 
----------------------------------FLAUTAS---------------------------------- 
      1 c  Cooked Chicken, Finely             12    Flour Tortillas 
           - Chopped                                Vegetable Oil For Frying 
  
  Guacamole: Mix all ingredients in a glass or plastic bowl.  Cover and 
  refrigerate for at least 1 hour. 
   
  Flautas: Spoon 1 tablespoon of the chicken across the bottom of each 
  tortilla.  Roll up tightly and secure with toothpicks. 
   
  Heat 1 inch of oil to 350 degrees F.  Fry flautas, turning once, until 
  golden brown, about 2 minutes.  Drain on paper towels; remove wooden 
  toothpicks. 
   
  Serve with fresh guacamole. 
   
  Typed by Syd Bigger.