Instructions: 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.

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