Ingredients
——-PAPAYA SALSA——
1/2 Papayas; peeled, seeded, cut - in 3/8 to 1/2 inch cubes
2 sm Red chili; seeded and fine - chopped
1 c Red onion; chopped
1 c Red bell pepper; chopped
1 c Fresh mint leaves; chopped
4 tb Lime juice
———PORK MIXTURE——-
1/2 lb Pork boneless center loin - roast; cut in 2x1/4 inch - strips - or schreded
1/2 Fresh papaya; coarse chopped
1 c Fresh or canned pineapple; coarse chopped
5 Flour tortillas (6 or 7" in - diameter)
1 1/2 c Monterey Jack cheese;
shredded (6 oz)
1 1/2 c Mozzarella cheese; shredded or even use stringy cheese
4 tb Margarine or butter; melted
Preparation
Heat oven to 425~F. Cook pork in 10-inch skillet over medium heat about 10 minutes, stirring ccasionally, until no longer pink; drain. Stir in papaya and pineapple. Heat, stirring occasionally, until hot. Spoon about 1/4 cup, or more, of the pork mixture onto half of each tortilla; top with about 2 tbsp. of the cheese. Fold or roll tortillas over filling and cheese.
Arrange five of the filled tortillas in ungreased cake pan, 13x9 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 an hour or until chilled. Best if made in the morning for an evening meal. The flavors mix and enhance.
Makes 4 cups salsa.
