We love Mexican food and the flavors and spices.
This is an adaption of an empanada that I do in appetizer form, which would be perfect for this time of year.
It's simple, quick, and everyone will ask you for the recipe.

9 ounces South west style chicken
1 tube crescent rolls
16 ounce jar black bean and corn salsa
2 to 3 jalepenos, seeded and veins removed, you can leave some seeds in, but only if you like heat
6 tablespoons frozen corn ,thawed
4 tablespoons fresh cilantro, chopped
2 teaspoons freshly squeezed lime juice
6 ounces pepper jack cheese, diced
1 cup sour cream, for garnish if desired

Roll out crescent dough in a rectangular shape.
Press out the little performations.
Chop the chicken in a small dice.
m In a bowl, mix the chicken, 6 tablespoons of the salsa, jalepenos, corn, cilantro,lime juice ,and pepper jack cheese
Reserve the rest of the salsa for later, as well as the sour cream.
Spread chicken filling evenly over the crescent dough.
Roll up jelly roll fashion the long way.
Wrap in plastic wrap and refrigerate for at least one hour, this will give the flavors a chance to marry.
Pre heat oven to 350 degrees.
Slice the "chicken log" into 1/4 inch slices and bake for 15 to 18 minutes, or until golden.
Serve with sour cream, and the salsa you reserved.

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