tag:blogger.com,1999:blog-4464936301082996795.post8702187211767018463..comments2023-09-20T07:46:18.852-04:00Comments on The Slacker Kitchen: What I Did on My Summer VacationAJhttp://www.blogger.com/profile/06022222693652826883noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4464936301082996795.post-38822258428897374862008-07-24T15:18:00.000-04:002008-07-24T15:18:00.000-04:00I so have to try this. What kind of tortillas did...I so have to try this. What kind of tortillas did you use?AJhttps://www.blogger.com/profile/06022222693652826883noreply@blogger.comtag:blogger.com,1999:blog-4464936301082996795.post-40564330414435109972008-07-10T21:19:00.000-04:002008-07-10T21:19:00.000-04:00Hi, Alicia!Ha! Listen to you: "I took two or three...Hi, Alicia!<BR/><BR/>Ha! Listen to you: "I took two or three naps a day while watching who's the baby daddy on Maury Povich." If I had been drinking anything when I read that, it most certainly would have been sprayed all over my laptop. Maury should buy DNA tests in bulk!<BR/><BR/>But seriously... Recently I was inspired by a restaurant meal--a mexican lasagna stuffed with chicken and corn--to make my own homemade twist. I used new chipotle-flavored Old El Paso taco seasoning. It has a great smoky/spicy flavor. I layered the cooked, seasoned meat between tortillas, Monterey Jack cheese, and some chipotle salsa. I baked it in the oven until the top layer of cheese was browned and a little crispy. Super yummy, but a tad salty. I probably should have cut back a little on the cheese and salsa.Anonymousnoreply@blogger.com