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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