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!