Loaded Quesadillas

In a large bowl make the marinade for the chicken by adding 1/2 of the lemon juice, 1 tablespoon of the olive oil, garlic, cumin, chili and salt. Stir well to combine and pour over chicken.

Make the guacamole, by adding the chopped avocados, remaining lemon juice and a little salt to a bowl. Mash with a fork until smooth. Cover and set aside.

Heat 2 tablespoon of the olive oil in a large cast iron or steel skillet. Cook the chicken on a high heat for about 8 minutes or until no longer pink on the inside and golden on the outside. Remove from heat and set aside.

Meanwhile, lay your flour tortillas out on a flat surface. Evenly distribute the chicken and top with cheese, tomatoes & spring onions. Fold over into a half moon shape.

Heat the last 1 tablespoon of olive oil in a non stick skillet set over a medium-high heat. Place quesadillas in the pan and cook each side until golden, about 3 minutes per side. Remove from heat and repeat for remaining quesadillas.

Fill each cooked quesadilla with guacamole, sour cream, and top with fresh cilantro and a drizzle of lime juice. Cut each one in half and serve.