Mini Pumpkin Corn Quesadillas with Brazilian Avocado Butter

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.