Directions

1. Skewer jalapeños on a metal skewer or fork and roast over a flame on the grill or a stove until blackened, about 3 minutes. Wrap in foil and let cool slightly. Rub off skins and remove seeds, then finely chop. Transfer jalapeños to a bowl and add 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 tortillas on a surface and pack half of the chicken filling across tortillas. Tightly roll tortillas around filling, securing with toothpicks. Repeat to form remaining flautas.
3. In a large skillet, heat 1/4 inch of the oil. Line a baking sheet with paper towels. Fry half of the flautas over moderate heat, turning, until golden and crisp all over and heated through, about 4 minutes. Drain on paper towels. Fry remaining flautas.
4. In a bowl, toss radishes with cilantro, onion and lime juice; season with salt and pepper. Remove toothpicks and serve flautas with radish salad and fresh lime wedges for squeezing over the top. You can serve these with sour cream and salsas as well.