Southwest Chicken Pockets

2 cups diced cooked chicken

6 ounces cream cheese, softened

1/2 cup butter, softened

1 (4-ounce) can diced green chilies

1 TB chopped green onions

1/8 tsp. chili powder

1/8 teaspoon cumin

1 can refrigerated crescent rolls

3 TB butter, melted

1 cup dry seasoned stuffing, coarsely crushed (I just use bread crumbs)

In a large bowl cream together cream cheese, 1/2 cup softened butter, green chilies, green onions, chii powder and cumin.  Add chicken and combine; set aside.  Separate crescent rolls to form 4 rectangles, pressing seams together.  Place 1/2 cup of chicken mixture in the middle of each rectangle and roll up ends to cover filling.  Seal edges securely.  Dip each folded roll into melted butter and then carefully roll in stuffing (bread crumbs).  Place on baking sheet and bake for 20 minutes at 400 degrees.  Top with Blackbean Salsa.

Black Bean Salsa

1 can black beans, drained and rinsed

8 ounces frozen corn

1/4 cup chopped fresh cilantro

2 TB shopped green onions

2 TB chopped red onions

1/4 cup fresh lime juice

2 TB vegetable oil

1 1/2 tsp. ground cumin

salt and freshly ground pepper

1/4 cup chopped ripe tomatoes, drained

In large bowl, combine beans, corn, cilantro, green onions, red onions, lime ice, oil and cumin.  Season with salt and pepper to taste.  Cover and chill at least 2 hours or overnight.  Just before serving stir in tomatoes.