For salsa, in a bowl stir together the papaya, nectarine, hot red or jalapeno pepper, cilantro or parsley, 1 tablespoon lime juice, and 1 teaspoon honey. Cover and chill thoroughly.

Meanwhile, rinse the chicken and pat dry. Cut into 1-inch pieces. Place chicken and green onions in a plastic bag set in a deep mixing bowl. For marinade, in a bowl stir together the 1/2 teaspoon lime peel, 3 tablespoons lime juice, 1 tablespoon cilantro or parsley, and 1 teaspoon honey. Pour over chicken and onions 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 discard marinade. Remove salsa from the refrigerator; set aside.

In a medium skillet cook chicken in hot oil over medium-high heat for 3 to 4 minutes or until no pink remains, stirring constantly.

On a baking sheet, layer half of each tortilla with one-fourth of salsa and half of chicken and cheese. Fold plain halves over filled halves. Bake in a 350 degree F oven 8 to 10 minutes or until golden. Top with remaining salsa. Serves 2.

Feature this fresh-tasting Mexican meal with nectarine slices and frozen margaritas.