Many years ago I worked for a bank. I did not fit in. Every night when the tellers went to their adding machines, my skin would crawl as they clicked away. I was not a good balancer. I am detailed about artsy farts-y things and relationships but not so much in others. Lord knows I tried but I just had too good of a time with my customers & made mistakes because of it.
Me in my “big bang” theory days. After trying my hand at being a teller, I moved on and up to a corporate branch where I would send 60 million dollar wires for large companies to the wrong country… but I had fun.
One time I was invited to have lunch with my amazing manager and the company’s vice president. My manager always saw something special in me and favored my personality while I drove our operations manager crazy with my balancing, or I should say, lack of. Anyhow, the lunch our bank’s chef made was delicious and very memorable. I happen to have the recipe & thought I’d share it with you. I did change it up just a little. Good things do come out of those who couldn’t balance a days work if their life depended on it!
Brown a pound of ground beef.
Add a little chopped onion.
After meat is finished cooking, drain a bit & add in 1/2 can of enchilada sauce and one small can of mild green chilis. You can find both in the Mexican food section of your grocery store. You can also add a little bit (tablespoon or so) of taco or salsa seasoning for added flavor.
While meat is swimming in its flavors, butter both sides of 6 large burrito sized flour tortillas.
Place a large spoonful of meat on tortilla.
Top with cheese – but, of course!
Fold right & left sides inward, then fold top downward and then fold bottom upward.
Finish off by flipping chimi over & placing on a baking sheet.
While they bake at 350 degrees for about 20 minutes or until golden brown & deliciously crispy, you can prepare the trimmings that you enjoy!
Here’s to all of those who have the gift of balancing their checkbook to the penny. We should do dinner. I’ll cook and you can balance my checkbook…
This recipe was ridiculously good and easy. My only regret is waiting 20 years to make chimis!