Quesadillas with shish taouk chicken and caramelized onion

Quesadillas au poulet shish taouk Exceldor ca

In collaboration with
Samuel Joubert, Le Coup de Grâce

5 Portions
20 min Prepping
45 min Cooking
Recipe Easy


4 Exceldor chicken breasts

2 sweet onions, halved then thinly sliced

Olive oil

3 tablespoons cider vinegar

300 g Pacific Rock cheese by Alexis de Portneuf, grated

8 small tortillas


  • 1 cup (250 ml) plain yogurt
  • 2 tablespoon (30 ml) of lemon juice
  • Zest of 1 lemon
  • 1 tablespoon (15 ml) of minced garlic
  • 1 tablespoon (15 ml) of oregano
  • 1 tablespoon (15 ml) of thyme
  • 1 tablespoon (15 ml) of gray shallot
  • 2 tablespoon (30 ml) of olive oil
  • 1 teaspoon (5 ml) of white vinegar
  • 1 tablespoon (15 ml) of salt
  • 1 teaspoon (5 ml) of pepper

Optional: 2 tablespoons of Shish Taouk spices from the market


Click the steps to erase them.

  1. Mix all the ingredients for the marinade and coat the breasts. Marinate for 24 hours.
  2. 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.
  3. Add the cider vinegar, mix and cook for 2 minutes to reduce dry. Remove from heat and set aside.
  4. Preheat the oven to 450°F. Cover a baking sheet with aluminum foil.
  5. Place the chicken breasts on the baking sheet, put in the oven and cook for about 25 minutes or until the chicken is cooked. Place on a work surface and chop, but not too finely. Set aside.
  6. In a large non-stick skillet over medium-high 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 tortilla. Cook for 3 to 4 minutes per side or until the tortillas are golden brown. Press well during cooking and flip gently. Repeat with the rest of the ingredients, cut and serve!