Mini Pumpkin Corn Quesadillas with Brazilian Avocado Butter

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
12 appetizers
Level:
Advanced

Ingredients
  • For Brazilian Avocado Butter:
  • 2 ripe avocados, peeled and diced
  • 2 cloves garlic, crushed
  • 1 lemon, zested and juiced
  • 2 tablespoons honey (or more, if you like it sweeter)
  • 1/4 cup olive oil
  • Salt
  • For Quesadillas:
  • Vegetable cooking spray
  • 12 (1/2-inch) slices plain polenta "chub" purchased form the market
  • Butter, to saute
  • 1/2 finely diced red onion
  • 1/2 cup kabocha or butternut squash, peeled, diced 1/3-inch or smaller (pre-cut and pre-diced can be found in some stores like Trader Joes, or use a Benriner)
  • 1/3 cup sweet corn kernels
  • 12 (1/2-inch) slices drunken goat or other mild melty cheese cut into disks the same diameter as the polenta, if possible, or just an equivalent square.
  • Jalapeno jelly, for garnish
Directions
  • Prep ingredients first! Preheat broiler so it is ready.

  • Make the Brazilian Avocado Butter while a cast iron griddle or frying pan and 2 medium saute pans are heating to medium-high. Dump the first 5 butter ingredients in a mixing bowl and blend with an immersion blender until smooth. Salt, blend, taste, add more salt and honey if needed. Set aside.

  • Spray the griddle with vegetable spray, and fry the polenta disks until brown on each side for a few minutes.

  • Melt 1 tablespoon butter in 1 saute pan and cook the red onion and squash until golden and yummy, stirring constantly. It won't take long. Toss corn into 1 of the saute pans with a spray of cooking spray and toast. A watchful cook can do all 3 at once, save the cook doesn't leave the stove and stays on her toes!

  • Assemble:

  • Lay the polenta rounds on a foiled baking sheet. Top with a dollop of the avocado butter. Sprinkle on a little onion, corn, and squash. Do not overcrowd the round. Top with the cheese and broil until the cheese melts and covers the filling.

  • Garnish each with a small dollop of the jalapeno jelly (red or green) and serve immediately (4 on a plate for a big meal, 2 on a plate for tapas for 6 or 1 per person as appetizers for 12).

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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