Mini pumpkin corn quesadillas with Brazilian avocado butter Recipe | Food Network UK

Name: Mini pumpkin corn quesadillas with Brazilian avocado butter Recipe | Food Network UK
Ingredients: For the Brazilian avocado butter; 2 ripe avocados, peeled and diced; 2 cloves garlic, crushed; 1 lemon, zested and juiced; 2 tbsp honey (or more, if you like it sweeter); 60ml olive oil; Salt; For the quesadillas; Vegetable cooking spray; 12 (1cm) slices from a roll of plain pre-cooked polenta (sometimes known as a polenta chub); Butter, to saute; 1/2 finely diced red onion; 50g kabocha or butternut squash, peeled and cut into 1cm dice; 60g sweet corn kernels; 12 (1cm) rounds of goat or other mild melty cheese, ideally same diameter as the polenta rounds; Jalapeno jelly, for garnish

foodnetwork.co.uk

This mouth-watering recipe is ready in just 35 minutes and the ingredients detailed below can serve up to 12 people.

View Original

Share this recipe:

Ingredients

For the Brazilian avocado butter
2 ripe avocados, peeled and diced
2 cloves garlic, crushed
1 lemon, zested and juiced
2 tbsp honey (or more, if you like it sweeter)
60ml olive oil
Salt
For the quesadillas
Vegetable cooking spray
12 (1cm) slices from a roll of plain pre-cooked polenta (sometimes known as a polenta chub)
Butter, to saute
1/2 finely diced red onion
50g kabocha or butternut squash, peeled and cut into 1cm dice
60g sweet corn kernels
12 (1cm) rounds of goat or other mild melty cheese, ideally same diameter as the polenta rounds
Jalapeno jelly, for garnish