Southwest Chicken Pockets and Black Bean Salsa

2 cups diced cooked chicken (I used the canned chicken for this recipe, makes it SO easy)
6 ounces cream cheese softened
1/2 cup (or a little less) butter, softened
1 (4 oz) can diced green chilies
1 tablespoon chopped green onions
1/8 tsp chili powder
1/8 tsp cumin
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2 (8 oz) cans refrigerated crescent rolls
3 Tablespoons butter melted
1 cup dry season stuffing, coarsely crushed
1/2 cup roasted sunflower seeds (optional)

In a large bowl cream together the cream cheese, 1/2 cup butter, green chilies, green onions, chili powder and cumin. Mix in the chicken and set aside.

Separate the rolls to form 8 rectangles, pressing seems together. Put 1/2 cup chicken mixture in each pocket and roll up end to cover filling and make a pocket. Be sure to seal the edges so the filling doesn't come out. Mix bread crumbs and sunflower seeds (is using) with the 3 tbsp of butter ( or water to cut down on the fat) and put on top of pockets.

Place on baking sheet and bake for 20 min. at 400 degrees. Top with black bean salsa



Black Bean Salsa:

Combine in a large bowl:
1 15 ounce can black beans drained and rinsed
8 ounces frozen corn
1/4 cup fresh cilantro chopped
2 tablespoons chopped green onions
2 tablespoons chopped red onions
1/4 fresh lime juice
2 tablespoons vegetable oil
1 1/2 tsp ground cumin
salt and freshly ground pepper

Cover and chill for at least 2 hours (or overnight) Just before serving stir in 1/4 cup chopped ripe tomatoes