chicken quesadilla

I'd try the search tool, but I'd cook a spatch and use left overs to build quesadillas with some crema and grilled onions and peppers. Fold and throw on egg for a couple minutes a side. 

I didn't chime in on the other post, but is she unhappy with smokiness?  I went thru that. Switched to Rockwood and let it get nice and clean. You can achieve close to the same with any lump but it takes patience. RW comes clean quickly.   What lump are you using?

@mjk412 went through the same thing with smokiness. Either switch lump or just let it run for a good 30-45 before putting food on and see if it helps. 

For or the quesadilla, try getting a link of chorizo and cooking in skillet on the egg then cooking your chicken in the left over grease. I use the penzys fajita rub, dp fajitaish, or just a mix of powdered chiles and peppers with some lime juice on the chicken 

I've had really good luck with pulled chicken from thighs, and plain old shredded cheddar.  We also like steak quesadillas as well. 

I put a 12" cast iron skillet in a 375-400 degree egg, and let it get hot.  Put cheese, chicken, green onions, cilantro, etc on half of the tortilla, and then lay on the skillet.  Close the lid and let everything get all melty for about 2-3 min. The empty side of the tortilla should start to puff up just a little bit. Take a metal spatula, and fold over the empty side on top of the cheese. Leave it alone for about a minute, then flip to the other side.  Let that cook for another 30 seconds or so, then take off, cut into thirds and serve with salsa and cream cheese.  It should be toasty/crunchy.  The kids love them.