Most chefs I know don't have much food at home: We're always in our restaurant kitchens. But I keep a few items on hand for nights when I'm so slammed at work that I forget to eat. Tonight I rummaged in my fridge for a little cheese, half an avocado, a jalapeño to char and dice, and some cilantro that wasn't wilted. Since I always have corn tortillas, I made my usual: a quesadilla. I cook it slowly so that it toasts and puffs, and the cheese oozes out and browns nicely. It's not fancy, but it's my comfort meal, one I learned growing up half Mexican in the Central Valley. I pour tequila, I hug my cat, and I eat.