-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 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. -----