Quesadilla with succotash and mushrooms

Ingredients:

• 350 g sliced ​​porcini mushrooms (5-6 cups)
• 4 wheat tortillas 30 cm.
• 1 red jalapeño pepper, seeded and finely chopped
• 2 cups frozen corn
• 2 cups frozen lima beans
• 3 tbsp (45 g) butter
• 1 small red onion, thinly sliced
• 1 clove garlic, finely chopped
• 1.5 cups grated Havarti cheese (about 170 g)
• 1 teaspoon dried oregano
• 2 green onions, chopped

Preparation:

1. Melt 1 tablespoon (15 g) butter in a large skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt, and a few grinds of pepper. Cook for 5 to 7 minutes, stirring occasionally, until softened and browned. Add 1 tablespoon (15 g) butter, red onion, and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove to a plate; cool. Wash the skillet.
2. In a large bowl, combine the cheese and oregano. Sprinkle each tortilla from one edge and spread the mushroom mixture on top. Fold the flatbreads in half, enclosing the filling.
3. Return the skillet to medium heat. Cook the quesadillas in batches on both sides, pressing down until the cheese is melted, golden brown, and crispy, 5 to 7 minutes.
4. Meanwhile, melt the remaining 1 tablespoon (15 g) butter in a medium saucepan over medium heat. Add the jalapeño and cook, stirring, until softened, about 2 minutes.
   
   Add the corn, lima beans, 1/2 cup water, and a pinch of salt. Increase the heat to medium-high and bring to a boil. Then reduce the heat and simmer for about 5 minutes, stirring occasionally, until most of the liquid has evaporated. Season with salt and add the green onions.
5. Cut quesadillas into triangles and serve with succotash on the side.