Southwest Chicken Pockets

This recipe was referred to me by Andrea. We tried it last week and they are delicious! From the Ivory Favorites cookbook.



SOUTHWEST CHICKEN POCKETS

2 c. diced cooked chicken
6 oz. cream cheese, softened
1/2 c. butter, softened
1 (4 oz.) can diced green chilies
1 TBsp chopped green onions
1/8 tsp. chili powder
1/8 tsp. cumin
2 (8 oz.) cans refridgerated crescent rolls
3 TBsp. butter, melted
1 c. dry seasoned stuffin, coarsely crushed
1/2 cup roasted sunflower seeds


In a large bowl cream together cream cheese, 1/2 cup softened butter, green chilis, green onions, chili powder and cumin. Add chicken and combine; set aside. Seperate crescent rolls to form 8 rectangles, pressing seems 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 into stuffing mixed with sunflower seeds. Place on a baking sheet and bake for 20 minutes at 400 degrees. Top with BLACKBEAN SALSA.


BLACKBEAN SALSA

1 (15 OZ.) can black beans, drained & rinsed
8 OZ frozen corn
1/4 c. chopped fresh cilantro
2 TBsp. chopped green onions
2 TBsp. chopped red onions
1/4 c. fresh lime juice
2 TBsp. vegetable oil
1 1/2 tsp. ground cumin
salt and freshly ground pepper
1/4 c. 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.