----------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 T 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 T Margarine or butter -- melted

Directions: Cook pork in 10-inch skillet over medium heat about 10 minutes, stirring occasi onally, 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.