You will get a double dose of grilled flavor in this Grilled Chicken Quesadilla when you grill the chicken first, then grill the assembled quesadilla. One bite will have you convinced that grilling THE MOVE for cooking your quesadillas this summer.
Pre-heat your grill to medium-low heat. When warmed up, spritz the grill grates generously with cooking spray.
If using pickled jalapenos, remove 18-20 slices from the jar and arrange in a single layer on paper towels to remove excess moisture. This will prevent the quesadilla from getting soggy as it cooks.
Lay a tortilla on a flat surface and sprinkle half with ½ cup shredded smoked gouda. Top with one sliced boneless skinless chicken thigh. Add 9-10 sliced pickled jalapenos. Finish by sprinkling with another ½ cup shredded cheese.
Fold the naked half of the tortilla over the top of the side with fillings. Repeat the step above with the second quesadilla.Add quesadillas to the grill and cook for 3-4 minutes with the lid closed.
Note: When you flip your quesadillas, you may notice some spots are darker in places. Most grills have "hot spots" that cook food faster - I know I do! My hot spots are toward the back of the grill so when I flip my quesadillas I make sure the part of the quesadilla closer to the back finishes cooking towards the front.
After flipping, continue cooking for another 3-4 minutes with the lid closed. You want to see some grill marks and for the tortilla to be firm and crisp to the touch.
Remove from heat and cut into four slices. Serve with salsa of your choice.
Note: Cooking time does not include the time needed to grill the chicken.