1-1/2 cups (1/4-inch pieces) ripe, peeled papaya, cantaloupe or peaches
2 cups 1/4-inch pieces cooked chicken or turkey
Guacamole, prepared or homemade (recipe follows)
Sour cream or light sour cream
1 ripe avocado, peeled, seeded and mashed
3/4 cup (1 small) chopped tomato
1/4 cup (1 oz.) Sargento® Shredded Colby-Jack Cheese - Fine Cut
2 Tbsp. salsa
1 Tbsp. lemon juice
1/4 tsp. salt
Place 4 tortillas on large baking sheet. Spread each with 1 tablespoon salsa. Sprinkle cheese, green onions, papaya and chicken evenly over tortillas. Top with remaining cheese. Top with remaining 4 tortillas, pressing lightly.
Bake in preheated 375°F oven 12 minutes or until cheese is melted. Cut each tortilla into 4 wedges. Serve with guacamole, sour cream and salsa.
For guacamole, combine all ingredients in small bowl.