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Ingredients

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Directions

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  • For salsa, stir together the papaya, nectarine, hot red or jalapeno peppers, 2 tablespoons cilantro or parsley, 2 tablespoons lime juice, and 2 teaspoons honey in a medium bowl. Cover and chill in the refrigerator 2 to 6 hours.

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  • Meanwhile, cut the chicken into 1-inch pieces. Place chicken and green onion in a plastic bag set in a deep mixing bowl. For marinade, in a small mixing bowl stir together the 6 tablespoons lime or lemon juice, the lime peel, 2 tablespoons cilantro or parsley, and 2 teaspoons honey. Pour over chicken and onion in the bag. Close bag and turn to coat well. Marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, turning bag occasionally. Drain chicken and onion, and discard marinade. Remove salsa from the refrigerator; set aside.

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  • Cook and stir chicken in hot oil in a large skillet over medium-high heat for 3 to 4 minutes or until no pink remains.

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  • Place tortillas on a baking sheet. Layer one side of tortillas with half of salsa and all of the chicken and cheese. Fold plain halves over filled halves. Bake in a 350 degree F oven for 8 to 10 minutes or until golden. Top with remaining salsa. Makes 4 servings.

Menu Suggestion:

Make it a meal with greens salad and custard drizzled with caramel sauce.

Nutrition Facts

373 calories; 16 g total fat; 5 g saturated fat; 57 mg cholesterol; 239 mg sodium. 35 g carbohydrates; 2 g fiber; 23 g protein; 923 IU vitamin a; 48 mg vitamin c; 131 mg calcium; 2 mg iron;

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