-----------------------PAPAYA SALSA-----------------------
1 Papaya; peeled, seeded, cut
- in 1/2 inch cubes
1 sm Red chili; seeded and fine
- chopped
1/2 c Red onion; chopped
1/2 c Red bell pepper; chopped
1/2 c Fresh mint leaves; chopped
2 tb Lime juice
-----------------------PORK MIXTURE-----------------------
1/4 lb Pork boneless center loin
- roast; cut in 2x1/4 inch
- strips
1/2 c Fresh papaya; chopped
1/2 c Fresh pineapple; chopped
10 Flour tortillas (6 or 7" in
- diameter); warmed
1-1/2 c Monterey Jack cheese;
- shredded (6 oz)
2 tb Margarine or butter; melted
Cook pork in 10-inch skillet over medium heat about 10
minutes, stirring occasionally, until no longer pink;
drain. Stir in papaya and pineapple. Heat, stirring
occasionally, until hot. Heat oven to 425 F. Spoon
about 1/4 cup of the pork mixture onto half of each
tortilla; top with about 2 tbsp. of the cheese. Fold
tortillas over filling. Arrange five of the filled
tortillas in ungreased jelly roll pan, 15-1/2 x 10-1/2 x 1
inch; brush with melted margarine. Bake uncovered
about 10 minutes or until light golden brown. Repeat
with remaining tacos. Serve with Papaya Salsa.
Makes 5 servings.
Salsa: Mix all ingredients. Cover and refrigerate
about 30 minutes or until chilled.
