Summer Vegetable Tortillas

INGREDIENTS:

⅓ cup sour cream
½ cup chopped fresh chives, divided, plus more for garnish
3 Tbsp milk
2 tsp lemon juice
¾ tsp salt, divided
1 Tbsp extra virgin olive oil
2 cup chopped zucchini
1 ¼ cup chopped green beans
1 cup fresh corn kernels (from 1 large ear; see tip)
1 cup mozzarella cheese
½ cup shredded Monterey Jack cheese
¼ tsp freshly ground pepper
4 9-inch tortillas  (see Tip)

DIRECTIONS:

1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.

2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper.
Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3. To roll tortillas, place one on a piece of parchment or wax paper. Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the tortilla . Use the paper (or plastic) to help you gently roll the tortilla  around the filling. Place the tortilla seam-side down on a dinner plate. Repeat with the remaining tortillas and filling. Serve each tortilla topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Tips: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.