Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-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.

Browse by categories