{"id":705,"date":"2022-07-18T08:53:15","date_gmt":"2022-07-18T12:53:15","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/quesadillas-with-shish-taouk-chicken-and-caramelized-onion\/"},"modified":"2026-08-26T18:40:52","modified_gmt":"2026-08-26T22:40:52","slug":"quesadillas-with-shish-taouk-chicken-and-caramelized-onion","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/quesadillas-with-shish-taouk-chicken-and-caramelized-onion\/","title":{"rendered":"Quesadillas with shish taouk chicken and caramelized onion"},"content":{"rendered":"<h3>\ud83c\udf57 <strong>The same marinade as my shish taouk<\/strong><\/h3>\n<p>The chicken sits in the same marinade as my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-shish-taouk\/\" target=\"_blank\">homemade shish taouk<\/a>. Greek yogurt, lemon juice, four cloves of garlic, smoked paprika, a pinch of cinnamon. Eight hours in the fridge, then straight into a hot oven.<\/p>\n<p>Nothing here comes pre-marinated from a store shelf. That was the whole point of rebuilding this one.<\/p>\n<h3>\ud83e\uddc5 <strong>The cider vinegar nobody else adds<\/strong><\/h3>\n<p>Two sweet onions, olive oil, ten minutes over low heat. They should never brown. Then the cider vinegar goes in and cooks down until the pan is dry.<\/p>\n<p>That vinegar is the part nobody else does. Sweet onions plus melted cheese is heavy, and by the third piece you are done. The vinegar keeps the whole thing bright right to the last wedge.<\/p>\n<h3>\ud83e\uddc0 <strong>A cheese strong enough to hold its own<\/strong><\/h3>\n<p><a href=\"https:\/\/www.alexisdeportneuf.com\/en\/products\/firm-cheese\/pacific-rock\" target=\"_blank\">Pacific Rock<\/a> is a firm Quebec cheese from Fromagerie Alexis de Portneuf, aged at least four months in their own ripening room. Nutty, buttery, sharp enough to stand up to garlic and smoked paprika.<\/p>\n<p>Can\u2019t find it? Reach for a properly aged sharp cheddar. Sharp is the word that matters.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf57 The same marinade as my shish taouk The chicken sits in the same marinade as my homemade shish taouk. Greek yogurt, lemon juice, four cloves of garlic, smoked paprika, a pinch of cinnamon. Eight hours in the fridge, then straight into a hot oven. Nothing here comes pre-marinated from &hellip;<\/p>\n","protected":false},"featured_media":9038,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Chicken quesadilla recipe with caramelized onions","_yoast_wpseo_metadesc":"Chicken quesadillas built on my homemade shish taouk marinade, with onions cooked down in cider vinegar and a sharp aged 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