12 ounces cooked, shredded chicken
1/4 cup chopped fresh poblano pepper or Anaheim pepper
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon snipped fresh oregano or
    1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
Dash ground cinnamon
Dash ground cloves
8 (8-inch) flour tortillas
Cooking oil for frying
Shredded lettuce
Salsa
Dairy sour cream
1 ripe avocado, seeded, peeled and sliced

Filling: In a medium skillet cook meat, pepper, onion, and garlic until no pink remains. Drain fat. Stir in oregano, cumin, salt, cinnamon, and cloves. Cover; cook over low heat for 3 minutes to blend flavors, stirring occasionally. Remove from heat; set aside.

Meanwhile, stack tortillas and wrap tightly in foil. Warm in a 350 degree F oven for 10 minutes to soften.

For each flauta, spoon about 2 tablespoons of the meat filling lengthwise down the center of the tortilla. Roll up lightly; secure with a wooden pick.

In a large skillet heat about 1/2 inch of oil over medium-high heat until a small piece of tortilla or bread sizzles when dropped into oil. Fry 3 or 4 flautas at a time, about 3 minutes or until crisp and golden, turning once. Use tongs to lift flautas from oil, tipping carefully to allow fat to drain out of each end. Drain on paper towels. Keep warm in a 300 degree F oven while frying remaining flautas.

To serve, remove wooden picks. Serve on shredded lettuce with salsa, sour cream, and avocado slices.

Makes 4 servings.