Southwest Chicken Pockets

2 cups diced cooked chicken
6 oz. cream cheese, softened
1/2 c. butter, softened
1 (4oz) can diced green chilies
1 TBS. chopped green onions
1/8 tsp. chili powder
1/8 tsp. cumin
2 (8oz) cans refrigerated crescent rolls
3 TBS. butter, melted
1 cup dry seasoned stuffing, coarsely crushed

In a large bowl cream together cream cheese, 1/2 cup butter, green chilies, green onions, chili powder and cumin. Add chicken and combine; set aside. Separate crescent rolls to form 8 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. Place on a baking sheet and bake for 20 minutes at 400. Top with Blackbean Salsa.

Blackbean Salsa
1 can black beans, drained and rinsed
8 oz. frozen corn
1/4 cup chopped fresh cilantro
2 TBS. chopped green onions
2 TBS. chopped red onion
1/4 cup fresh lime juice
2 TBS. vegetable oil
1 1/2 tsp. ground cumin
salt and pepper
1/4 cup chopped ripe tomatoes, drained

In large bowl, combine beans, corn, cilantro, green onions, red onions, lime juice, 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.

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