Lightly coat the inside of a large skillet with non-stick cooking spray and heat over medium-high heat. Place Jalapeño Pepper (1), Red Bell Pepper (1/2 cup), Corn (1/2 cup), and Summer Squash (1) into the skillet.
Cook for a few minutes or just until the veggies are starting to become tender. Add in the Tomato (1) and remove from the heat to set aside.
In a large pot, heat the Butter (1 tablespoon) over a medium heat.
Add in the All-Purpose Flour (1 tablespoon) and whisk until no lumps remain.
Whisk in the Heavy Cream (2 cup) and continue to heat until thickened.
Remove the pot from the heat and stir in Monterey Jack Cheese (1 cup) and Shredded Mild Cheddar Cheese (1/2 cup). Stir until all of the cheese has melted.
Season with Salt and Pepper (to taste) and add the veggies back in. Stir to combine. Serve with nachos, chips, or anything you like and enjoy!