Mushroom Quesadillas with Succotash

Ingredients

• 3 tablespoons unsalted butter
• 12 ounces sliced white mushrooms (5 to 6 cups)
• Kosher salt and freshly ground pepper
• 1 small red onion, thinly sliced
• 1 clove garlic, minced
• 1 1/2 cups grated havarti cheese (about 6 ounces)
• 1 teaspoon dried oregano (preferably Mexican)
• 4 10-inch flour tortillas
• 1 red jalapeno pepper, seeded and thinly sliced
• 2 cups frozen corn
• 2 cups frozen lima beans
• 2 scallions, chopped

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