4 boneless and skinless chicken breast halves

1/4 teaspoon salt

Freshly ground black pepper to taste

1 cup finely crushed tortilla chips

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

2 canned whole chilies, halved and seeded

1 (3/4 inch wide, 3 inch long, 1/4 inch thick) pieces jack cheese

Toothpicks

1/2 cup buttermilk

1. Place the chicken breasts between sheets of plastic wrap. Pound to a thickness of about 1/4 inch. Season lightly with slat and pepper.

2. Combine the crushed tortilla chips, cumin and chili powder. Spread on a plate and set aside.

3.Place 1 chili half and 1 piece of cheese in the center of each piece of chicken. Roll up each piece from the narrow end and secure in place with toothpicks.

4. Dip each piece of chicken in the buttermilk, then coat generously with the crumbs. Place in a foil lined baking dish.

5. Bake in a preheated 350 degree oven for 35 minutes, or until the chicken tests done in the center.

NOTE: Serve with Salsa Rice.