Southwest Chicken Pockets

I think we're all familiar with the standard Chicken Pillows and all their deliciousness. This is another version which actually I like better. They are just as easy to make, but have a bit more flavor to them. This last time I served them, we had a little Mexican Fiesta of sorts and served them with the Blackbean Salsa as well as Lime Cilantro Rice. A very nice combination! Everyone likes these, so whip up a batch and enjoy!

2 cups diced cooked chicken
6 oz. cream cheese, softened
1/4 cup 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 seasoned stuffing, coarsely crushed
1/2 cup roasted sunflower seeds (optional)

In a large bowl cream together cream cheese, 1/4 cup softened butter, green chilies, green onions, chili powder and cumin. Add chicken and combine. 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 mixed with sunflower seeds. Place on baking sheet and bake for 20 minutes at 400 degrees. Top with Blackbean Salsa.

Blackbean Salsa

1 (15oz) can black beans, drained and rinsed
8 oz. frozen corn
1/4 cup chopped fresh cilantro
2 TBS. chopped green onions
1 TBS. chopped red onions
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 a 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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