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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By daniela.gine
Midland, MI
on June 12, 2012
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Just to clarify that this type of food is not from Brazil, they never eat avocado with SALT! And, for sure, if you ask anyone in the streets of any city in Brazil, they'll never know what is a quesadilla. By the way, I think this is a good recipe, but it's not brazilian food.
By MissTilly
Providence, RI
on September 10, 2011
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This was impressive and tasty and colorful. I served it at my bookclub and everyone was so impressed, and loved it. I think the jelly on top really makes it, but it's really delicious. I used Queso Fresco cheese, and that really worked very well. It's a challenge--it's not easy to get everything together at once, but it's worth it.
By melshomecorner_...
Gulfport, MS
on January 25, 2009
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Hi Diana! great Quesadillas! I just got done making theese for Sunday morning brunch with the girls. There is nothing better than butter nut squash. I love a good Quesadilla throw an avacodo in to the mix and you have a really differnt but really good meal. You are very creative, My guests just raved. As a matter of fact we are all here writing the reviews of everything we tried over the past week. We are on a mission to try all the URS recipes. The juges have a tough job, I have yet to find a bad recipe. Back to yours. I just have to tell you that the avacodo butter has amazing taste. I am going to try it on baked potaotes. I just love watching the food network I learn alot from it. You also did a great job on the show! The pressure is tough on URS, you handled it well. For a pleasant change of pace this is the recipe to try!
Melinda URS: Cakes
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