For the Fried Cactus:
In a large bowl, whisk together the quail eggs.
In a shallow dish or plate, combine the flour, chili powder and oregano.
Dip the cactus leaves in the quail eggs, followed by the flour mixture, making sure to evenly coat the cactus on both sides.
In a large skillet over high heat, heat some of the oil. Add the cactus, two at a time, to the oil. Cook for 3 to 4 minutes per side, or until the cactus is golden brown and crispy. Transfer to paper towels to cool slightly and remove some of the excess oil. Serve with the Chicken Skewers and Avocado Cream.
For the Avocado Cream:
In a large bowl, mash the avocados until smooth and only small lumps remain. Add in the milk, salt and ground black pepper. Stir until well combine and smooth. Serve with the fried cactus and chicken skewers.
For the Pesto Rub:
Combine jalapeño, garlic, herb, salt, pepper in mortar and pestle and grind into a pesto.
Rub chicken with the pesto to coat evenly on all sides. Thread chicken onto wooden skewers. Grill over medium heat for 5 to 6 minutes per side, or until chicken is no longer pink.
Serve with Avocado Cream, Grilled Zucchini, and Fried Cactus.
For the Grilled Zucchini:
Combine all ingredients, place on skewers and grill until tender.