PAPAYA SALSA:
1 papaya, peeled, seeded, cut into 1/2" cubes
1 small red chile, seeded and fine chopped
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
1/2 cup chopped fresh mint
2 tablespoons lime juice
PORK MIXTURE:
1/4 pound pork boneless center loin roast, cut into 2 x 1/4" strips
1/2 cup chopped fresh papaya
1/2 cup chopped fresh pineapple
10 6-inch flour tortillas, warmed
1 1/2 cups shredded Monterey jack cheese
2 tablespoons butter or margarine, melted
Servings: 5
1. PAPAYA SALSA: Mix all ingredients. Cover and refrigerate about 30 minutes or until chilled. Makes 3 cups salsa.
2. 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.
3. Heat oven to 425F. Spoon about 1/4 cup of the pork mixture onto half of each tortilla; top with about 2 tablespoons of the cheese. Fold tortillas over filling.
4. 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.
1 papaya, peeled, seeded, cut into 1/2" cubes
1 small red chile, seeded and fine chopped
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
1/2 cup chopped fresh mint
2 tablespoons lime juice
PORK MIXTURE:
1/4 pound pork boneless center loin roast, cut into 2 x 1/4" strips
1/2 cup chopped fresh papaya
1/2 cup chopped fresh pineapple
10 6-inch flour tortillas, warmed
1 1/2 cups shredded Monterey jack cheese
2 tablespoons butter or margarine, melted
Servings: 5
1. PAPAYA SALSA: Mix all ingredients. Cover and refrigerate about 30 minutes or until chilled. Makes 3 cups salsa.
2. 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.
3. Heat oven to 425F. Spoon about 1/4 cup of the pork mixture onto half of each tortilla; top with about 2 tablespoons of the cheese. Fold tortillas over filling.
4. 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.
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