Mini Pumpkin Corn Quesadillas with Brazilian Avocado Butter
- 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
- 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
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!
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.
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.
Recipe courtesy of Diana Davis