southwest stuffed chicken rolls

A ridiculously easy and delish take on the stuffed chicken scene.  GEt on it if you like mexican-esque food that is beyond simple to make and delivers on flavor.

I ate mine with some avocado – perfection on my plate.


  • 6 thin chicken cutlets
  • 1/2 cup salsa, drained
  • 6 oz sharp cheddar cheese, sliced into strips
  • 1 cup crushed tortilla chips*
  • 1 tbs chili powder
  • 1/4 tsp ground cumin
  • 1/2 tsp sea salt
  • 2.5 tbs olive oil


Preheat oven to 400 F.

Season your cutlets with salt.  House the olive oil in a small bowl.  Mix the crushed/ground up tortilla chips, chili powder, cumin and salt in a shallow large tupper.  Dredge the chicken in the oil first, then the tortilla chip mixture.  On a flat surface, add about 1 tbs salsa and 1 strip cheese to each cutlet’s thinnest part and then roll em up.  Repeat.  Place them seam down on a baking dish and bake for 25 minutes.

Yields 4 servings.

…delicious happens

Special Notes:

I used 1 pound of chicken breasts, sliced them really thin, lengthwise.

*The 1 cup of tortilla chips should be when they have been crushed – not pre-crumble.  I took two handfuls and crushed them in a ziploc back using my hands.  You can also run them through the food processor.

You can also use shredded cheddar or any cheese you prefer.



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