Heat griddle pan over medium heat.
Put dill pickle slices on paper towels and cover to remove excess moisture. This is key to avoiding a soggy quesadilla.
Lay tortilla on a cutting board. Sprinkle ½ a cup of shredded Havarti cheese over half of the tortilla.
Strategically place dill pickle slices on top of the shredded cheese to ensure a pickle gets into nearly every hypothetical bite.
Cover with the other ½ cup of shredded Havarti cheese. Fold the naked tortilla half onto the loaded half.
Put onto the warm griddle and let cook for 4-5 minutes or so, checking the underside periodically. When the underside is all golden brown and crisp and the cheese melty, flip.
Cook for an additional 4-5 minutes or so, until you’ve reached desired doneness.
Remove from heat and cut into quarters. Enjoy with Creamy Chipotle Ranch.