Chicken Rellenos - cooking recipe

Ingredients

6 boneless chicken breast halves
1 1/2 c. shredded Monterey Jack cheese
3 Tbsp. Ortega diced green chilies
3 Tbsp. sliced pimento
1/2 tsp. chili powder
2 Tbsp. all-purpose flour
3 Tbsp. Blue Bonnet margarine, melted
1 (16 oz.) jar Ortega mild, medium or hot thick and chunky salsa
30 Ritz crackers, coarsely crushed
1/4 tsp. ground cumin
1 egg, beaten

Preparation

Pound each chicken breast to 1/4-inch thickness.
Top with 1/4 cup cheese.
Combine chilies and pimentos.
Sprinkle 1 tablespoon chile mixture over cheese.
Roll up chicken from short edge. Secure with toothpicks.