Veggie Quesadillas

Veggie Quesadillas
1 tbls. butter
3-4 green onions, chopped
1 cup fresh corn kernels (I often use canned)
1 cup zucchini, diced
1 clove garlic, minced
1 tomato, seeded and chopped
2 tbls. lemon juice
2 tbls. chopped cilantro
8 flour tortillas
1 cup shredded mozzarella, jack, or cheddar (whatever melts and tastes good; I probably usually use more than just a cup)

Melt the butter in a small skillet over medium heat; add onion, corn, zucchini and garlic, saute for 30 seconds. Add tomato and cook for 4 minutes; stir in lemon juice and cilantro (I usually add a little salt too) and cook about 2-3 minutes more. Turn heat down to low to keep mixture warm while making quesadillas. In a larger skillet, warm one tortilla and top with cheese. Add about 1/2 cup of the veggie mixture and then top with another tortilla (I usually sprinkle more cheese on top of the veggies). Cook 3 minutes on the first side, flip and cook another minute or two. Cut them into quarters to serve and top with salsa, sour cream, and/or avocado.