Pound each chicken breast to 1/4 -inch thickness; top each with 1/4 cup cheese. Combine chiles and pimentos; sprinkle one tablespoon chile mixture over cheese. Roll up chicken from short edge; secure with toothpicks. Mix cracker crumbs, chili powder, and cumin. Coat chicken rolls with flour; dip in egg, then roll in crumb mixture. Place chicken rolls in 8x12-inch baking dish. Drizzle margarine over chicken. Bake at 350° for 35 - 40 minutes or until done. Remove toothpicks; serve with salsa.
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