Southwest Chicken Pockets

These are a variation of the basic chicken roll-ups. I love them, and they make great leftovers. The kids eat them, but the younger ones don't like the salsa.

Southwest Chicken Pockets
2 c diced cooked chicken
6 oz softened cream cheese
1/2 c softened butter
1 (4 oz) can diced green chiles
1 T chopped green onion
1/8 t chili powder
1/8 t cumin
2 (8 oz) cans crescent rolls
3 T melted butter
1 c dry seasoned stuffing, coarsely crushed
1/2 c roasted sunflower seeds (optional)

Combine chicken, cream cheese, butter, green chiles, green onion, cumin, and chili powder.  In separate bowl combine stuffing and sunflower seeds. Shape the crescent rolls into 8 squares (I take two triangles and just press the middles together) and fill with mixture. Shape into a ball, and roll in butter and then stuffing and sunflower seeds. Bake for 20 min @400. Top with Black Bean Salsa.

Black Bean Salsa
1 (15 oz) can black beans, drained and rinsed
8 oz frozen corn
1/4 c chopped cilantro
2 T green onion
1/4 c fresh lime juice
2 T vegetable oil
1 1/2 t cumin
1/4 c chopped ripe tomato, drained

Combine all but tomato, add salt and pepper to taste. Chill, covered, at least two hours. Add tomato just before serving.