CHICKEN POCKETS withCORN SALSA

:
2 c. diced cooked chicken (you can even use a rotisserie chicken WITHOUT any skin)
6 oz. cream cheese, softened (if you like more, use a bit more)
1/4 c. butter softened
1 4 oz. can diced green chiles
1 Tbsp. chopped green onions
1/8 tsp. chili powder
1/8 tsp. cumin
2 8 oz. cans refrigerated crescent rolls
3 Tbsp. butter, melted
1 c. dry seasoned stuffing, coarsely crushed or bread crumbs
1/2 c. roasted sunflower seeds 

In a large bowl cream together cream cheese, 1/4 c. softened butter, green chiles, green onions, chili powder and cumin. Add chicken and combine; set aside. Separate crescent rolls to form 8 rectangles, pressing seams together. (Note: the rolls are cut into triangles. Press 2 triangles together to make a rectangle. Place 1/2 cup (or whatever fits) of chicken mixture in the middle of each roll and fold over to cover filling. Press edges securely with a fork. 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 min. at 400 degrees. Top with Blackbean salsa....

1 15 oz. can black beans, drained & rinsed
8 oz. frozen corn
1/4 chopped fresh cilantro
2 T chopped green onions
2 T chopped red onions
1/4 c. fresh lime juice
2 T 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.