Southwest Chicken Pockets

JULIE ROYLE

2 cups diced cooked chicken

6 ounces cream cheese, softened

1/2 cup butter, softened

1 (4-ounce) can diced green chilies

1 tablespoon chopped green onion

1/8 teaspoon chili powder

1/8 teaspoon cumin

2 (8-ounce) cans refrigerated crescent rolls

3 tablespoons butter, melted

In a large bowl cream together cream cheese, 1/2 cup softened butter, green chilies, green onions, chili powder and cumin. Add chicken and combine; set aside. Separate 1 can of crescent rolls to form 8 rectangles on a greased cookie sheet. Place large spoonful of chicken mixture in the middle of each rectangle. Cover chicken mixture with remaining can of separated crescent rolls and seal edges securely. Brush melted butter over each pocket and bake for 20 minutes at 400°. Serve with Blackbean Salsa.

BLACKBEAN SALSA

1 (15-ounce) can black beans, drained & rinsed

8 ounces frozen corn

1/4 cup chopped fresh cilantro

2 tablespoons chopped green onions

2 tablespoons chopped red onions

1/4 cup fresh lime juice

2 tablespoons vegetable oil

1 1/2 teaspoons ground cumin

salt & freshly ground 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.