Roasted Vegetable Quesadilla

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Cilantro Cream Sauce:

1 cup sour cream

1 tablespoon fresh chopped cilantro

1 lime, zested and juice

Quesadilla:

1 1/4 sticks (10 tablespoons) salted butter

1 large onion, sliced thin

Kosher salt and freshly ground black pepper

1 Anaheim pepper, sliced thin

1 red bell pepper, cut into thin strips

1 yellow bell pepper, cut into thin strips

1 poblano pepper, cut into thin strips

1 small zucchini, cut into bite-size half-moons

3 tablespoons olive oil

Four 10-inch spinach tortillas

4 cups shredded Monterey Jack cheese

1/2 cup frozen roasted corn, thawed

To Serve:

1 cup pico de gallo, store bought

1 cup salsa