Late Summer Veggie Quesadillas with Smoky Corn & Zucchini

Ingredients:

• 2 medium zucchini, chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small red bell pepper, diced
• ½ red onion, thinly sliced
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp cumin
• Salt & pepper to taste
• 2 cups shredded pepper jack or cheddar cheese
• 4 large flour tortillas
• Optional: sour cream, salsa, or avocado for serving

Instructions:

1. Heat oil in a skillet over medium-high heat. Sauté onion, zucchini, corn, and bell pepper with smoked paprika, cumin, salt, and pepper until tender and lightly charred.
2. Remove veggies and wipe out skillet.
3. In the same pan, place a tortilla, sprinkle cheese on half, top with veggie mix, fold, and cook until golden and melty.
4. Repeat with remaining tortillas.
5. Slice into wedges and serve with your favorite toppings.

Why you’ll love it: It’s light enough for warm days, cozy enough for cool nights, and the smoky corn just sings with that melted cheese.