Combine chicken, jalapeno, cumin, chili pepper, salt, eggs, tortilla chips and cheese in a large bowl. Use clean hands to mix it all together and set aside in the fridge.
Add tomatoes and salsa in a large saucepan over medium heat. Bring to a boil, uncovered, stirring often until thickened for about 10 minutes. Lower heat to a simmer.
Using wet hands, form the chicken mixture into meatballs about 1 to 1 ½ inches wide.
Add meatballs to a greased baking sheet and cook for 20 minutes in a 375°F oven. No turning is needed.
Once baked, return meatballs to sauce mixture and gently combine meatballs with sauce. Simmer for about 5 minutes. Add in cilantro (if desired) and serve hot.