Mushroom Quesadillas with Succotash

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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