Ingredients

• Vegetable oil, for frying
• 2 cups shredded rotisserie chicken
• 1 cup shredded mild white Cheddar cheese
• 1/2 teaspoon ground cumin
• 1/2 cup chunky prepared salsa, plus more for serving, optional
• Eight 6-inch flour tortillas
• 1/2 cup sour cream, for serving, optional

Instructions

1. Special equipment: 8 toothpicks
2. Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
3. Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
4. Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.