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
1/2x10 1/2x1 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.
Makes 3 cups salsa.
