It’s official – we are moving to Chicago!!!  So long NYC!!!  As you can imagine, things are busier than normal around here.  Ava is determined to walk [and wave and clap and jibber jabber all day long!] and we have tons of stuff to pack, so I am lucky if I get five minutes of peace.  Somehow I still manage to find the time to cook … but it has to be quick and simple and of course delicious.  I made this quesadilla for lunch the other day in less than 20 minutes.  Go, Shannon!

To make a Spicy Goat Cheese & Corn Quesadilla … [and if you can't handle the spicy, just leave out the hot sauce!] …

First, cook some corn.  I just microwaved some frozen corn, but this is also a great way to use up those end of season ears of corn sitting in the crisper.  Add chopped scallions, fresh chopped basil and/or cilantro, and diced tomatoes to the corn.  Then add a few dashes of salt and pepper and squeeze in some hot sauce.  Next, crumble up some goat cheese and mix it all together ….

Heat up a little bit of canola or vegetable oil in a skillet.  Place tortilla in skillet [I used whole wheat tortillas] and spoon in some of the goat cheese & corn mixture onto one half.  Fold the tortilla over, cook on one side then flip and cook on the other until golden brown.  That’s it – all done!  Easy!