-MARY WILSON BWVB02B
———————–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 2×1/4 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 1/2×10 1/2×1 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. Makes 3 cups salsa. —–