Recipe courtesy of Diana Davis
Mini Pumpkin Corn Quesadillas with Brazilian Avocado Butter
- Level: Advanced
- Yield: 12 appetizers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 346
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 10
- Cholesterol
- 32
- Sodium
- 278
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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).