Recipe Categories
Tex Mexican
Poultry Quesadillas

Cullen's Chicken Breast Red Onion Guacamole Quesadillas

2 x Limes, juice of
6 tsp Olive oil
1 tsp Dried oregano leaves
1 tsp Coarsley ground black pepper
1 tsp Salt
2 x Skinless and boneless chickens breasts
2 lrg Red onions, halved lengthways and cut into 1/4 inch slivers
2 x 6 inch packs corn/flour tortillas as room temperature
105 gm Guacamole, (4oz)
110 gm Sour cream, (4oz)
2 x Ripe plum tomatoes, (seeded and cut into 1/4 inch dice)
    Tabasco
1 tbl Chopped coriander

 Method :
Combine the lime juice, 2 tbsp of olive oil, oregano, 1/2 tsp black pepper and 1/2 tsp of salt in a glass bowl. Mix well and add the chicken brests. Cover loosley and marinate, turning occasionally for 2 hours.
Pre-heat the oven to 180 C/350 F/gas mark 4, and heat the grill pan.
In a shallow roasting pan, combine the slivered onions with the chicken breasts and marinade. Cover the pan with aliminium foil and bake until the chicken is just opaque, about 15-20 minutes. Remove the chicken and set aside on a plate.
Transfer the onions to a heavy skillet and add the remaining onions , 4 tbsp of olive oil and any pan juices. Sprinkle with the remaining 1/2 tsp of salt and 1/2 tsp of pepper. Cook over a medium heat, stirring often until the onions are very soft and slightly browned - for about 15 minutes. Drain the onions and set them aside.
Grill the chicken until done but still moist, for about 2 minutes on each side. slice them into strips 3"long and 1/2" wide.