To begin, this is a continuation of “Stalking for Cheesecake,” where I said I would eventually tell mistake #4.
Here it is.
At this point in time, the stalker in question has been showing up on a weekly basis for the past two months. He had originally been calling and texting me multiple times, but I blocked his number. Thankfully, his sobs were loud enough that I could hear them outside my window, and thus I was saved from the misfortune of buzzing someone in (you can’t always see who is standing at the door) and then opening the door to him man-sobbing.
That is, until mistake #4 happened. First, it was raining outside, which drowned out the sobs. Second, my friend was on her way over and I still buzzed the person in, even though I couldn’t see who was outside the door.
I then opened my apartment door to the sobbing stalker (aka SS) and sighed.
SS: So my grandfather just died…
Me: Oh, I’m sorry for your loss.
SS: Anyway, we were going through his house, and I found these wine bottle stoppers and thought they would be the perfect gift for you, so here they are. (SS then proceeds to hand me a package of vacuum wine bottle stoppers, still in the original faded packaging that appeared to be from the early 1990s)
Me: You brought me wine bottle stoppers from your DEAD GRANDFATHER’S HOUSE?
SS: Well yeah, I thought it was the perfect gift.
Now, I’m sorry, but I don’t think that most people want things like this from the deceased whom they have never met. At least, I certainly didn’t.
The very positive part of this story is that after I informed him to leave my apartment, he finally stopped showing up sobbing after 2 months.
Go Away Stalker Healthier Enchiladas
- 2 cloves garlic, chopped
- 1 onion, diced
- 1 tbsp olive oil
- 14 oz low-sodium chicken broth (make your own or use 1 can)
- 2 14 oz cans fire-roasted tomatoes
- 1 can chipotle peppers in adobo sauce
- 2 tbsp dark chocolate chips
- 2 c protein (cooked shredded chicken or turkey, cooked and diced shrimp, or rinsed black beans) or 1 package frozen spinach, thawed and drained (or you could use 2 c any other roasted vegetable- zucchini, peppers, etc!)
- 1 c fat-free sour cream
- 1 1/2 reduced fat mexican blend cheeses
- 2 cans diced green chilis (don’t drain)
- 8 whole-wheat tortillas, burrito size (if you’d rather use corn, heat them so they don’t break when you fill them)
- 1 c pepper jack cheese, grated
- Cooking spray
- Preheat oven to 350 degrees Fahrenheit.
- Saute garlic and onion in olive oil over medium heat until onion just becomes translucent. Add in chicken broth, fire roasted tomatoes, and dark chocolate chips.
- Determine level of desired spiciness- I prefer dicing up the entire can of chipotle peppers (extra spicy), but feel free to just use 1 chipotle pepper diced and 1 tsp adobo sauce.
- Cook sauce while simmering for 15 minutes over medium heat. Voila- homemade enchilada sauce!
- While sauce is cooking, mix together protein or vegetables, sour cream, mexican blend cheese, and green chilis with their liquid. Divide mixture up into 8 equal portions (feel free to just divide in mixing bowl).
- Spray lasagna pan or 9x13in baking dish with cooking spray.
- Place 1/8 filling mixture into middle of tortilla, roll, and place seam side down in baking dish. Repeat with the other tortillas.
- Pour enchilada sauce over tortillas and top with pepper jack cheese.
- Cover with aluminum foil and bake for 45-60 minutes or until bubbling (normally 60 minutes in my oven). Remove foil and return to oven for 10 minutes while cheese browns.
Serves 8 (and makes great leftovers, too!)