Quesadillas with shish taouk chicken and caramelized onion

Name: Quesadillas with shish taouk chicken and caramelized onion
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Québécoise
Ingredients: 600 g chicken breasts; The juice of 1 lemon; 1/2 cup (125 ml) Greek yogurt; 4 large cloves of garlic, finely chopped; 3 tablespoons (45 ml) olive oil; 1 tablespoon (15 ml) tomato paste; 1 tablespoon (15 ml) smoked paprika; 1 teaspoon (5 ml) dried oregano; 1/2 teaspoon (2.5 ml) cinnamon; 1/2 teaspoon (2.5 ml) ground ginger; Salt and freshly ground pepper; 2 sweet onions, halved then thinly sliced; Olive oil; 3 tablespoons (45 ml) cider vinegar; 300 g Pacific Rock cheese by Fromagerie Alexis de Portneuf, grated; 8 small tortillas; Salt and freshly ground pepper

Preparation 20 min
Refrigeration 8 h
Cooking 50 min
Servings 4
Freezing No

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Ingredients for the marinade

600 g chicken breasts
The juice of 1 lemon
1/2 cup (125 ml) Greek yogurt
4 large cloves of garlic, finely chopped
3 tablespoons (45 ml) olive oil
1 tablespoon (15 ml) tomato paste
1 tablespoon (15 ml) smoked paprika
1 teaspoon (5 ml) dried oregano
1/2 teaspoon (2.5 ml) cinnamon
1/2 teaspoon (2.5 ml) ground ginger
Salt and freshly ground pepper

Ingredients for the quesadillas

2 sweet onions, halved then thinly sliced
Olive oil
3 tablespoons (45 ml) cider vinegar
300 g Pacific Rock cheese by Fromagerie Alexis de Portneuf, grated
8 small tortillas
Salt and freshly ground pepper

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Preparation

Place the chicken in a large airtight container. Set aside.
In a large bowl, add the lemon juice, Greek yogurt, garlic, olive oil, tomato paste, smoked paprika, oregano, cinnamon and ginger, season generously with salt and pepper and stir. Pour over the chicken, mix well and refrigerate for 8 hours. With chicken breasts, do not go past 8 hours: lean meat will not hold up any longer in a marinade this acidic.
In a skillet over medium-low heat, add the onions, drizzle a good dash of olive oil, then season with salt and pepper. Cook for 10 minutes, stirring. The onions should not brown, lower the heat if necessary.
Add the cider vinegar, stir and cook for 2 minutes to reduce until dry. Remove from the heat and set aside.
Preheat the oven to 450 °F (230 °C). Line a baking sheet with aluminum foil.
Take the chicken out of the marinade and lay it on the baking sheet. Bake for about 25 minutes, or until a thermometer inserted in the thickest part reads 165 °F (74 °C). Place on a work surface and chop coarsely, or shred it with a fork. Set aside.
In a large non-stick skillet over medium heat, place a tortilla and add 1/4 of the cheese, 1/4 of the chicken and 1/4 of the onions, then top with a second tortilla. Cook for 2 to 3 minutes per side, or until the tortillas are golden brown. Press down with the back of a spatula while it cooks and flip gently.
Repeat with the rest of the ingredients, cut into wedges and serve right away!