Farmers’ Market Quesadillas

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1-1/2 cups small-diced summer squash (from about 2 small zucchini, yellow squash, or yellow crookneck)

2 cups grated sharp cheddar (8 oz.)

Sour cream for serving (optional)

Kosher salt and freshly ground black pepper

1 cup fresh corn kernels (from 2 medium ears)

1 cup small-diced fresh, mild chiles, such as Anaheim or poblano (from about 2 large chiles)

5 Tbs. vegetable oil

Four 9-inch flour tortillas

1/4 cup chopped fresh cilantro

1 cup diced tomato (from 2 small tomatoes)

1/8 tsp. chipotle chile powder

1 Tbs. fresh lime juice

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