Ingredients

• 1 pound Boneless Skinless Chicken Breasts, cooked then shredded
• Salt and Pepper to taste
• ¼ cup Buffalo Sauce
• 4 Large Flour Tortillas
• 4 tablespoons Butter, softened
• 1 ½ cups Shredded Cheddar Cheese
• 1 cups Shredded Mozzarella Cheese
• 4 tablespoons Ranch Dressing

Directions

1. In a mixing bowl, toss the chicken with the buffalo sauce to evenly coat; season with salt and pepper to taste
2. In a separate bowl add the cheeses; toss until evenly combine
3. Heat a large skillet over medium heat; spray with nonstick spray right before cooking quesadilla
4. With one tortilla, spread the outside evenly with butter; repeat with all tortillas; place one tortilla in skillet; sprinkle ⅛ of the cheese evenly over half the quesadilla; spread ¼ of the chicken mixture over top of the cheese; drizzle 1 tablespoon of ranch on top of the chicken; sprinkle ⅛ cup of cheese evenly over the ranch; fold quesadilla in half to close
5. Cook the quesadilla until golden and crispy, 2-3 minutes; using two spatulas, flip to the other side to continue to cook until that side if gold and crispy
6. Remove the cooked quesadilla to a cutting board to rest; repeat with remaining ingredients
7. Use a pizza cutter, cut into 3-4 slices; serve with ranch or buffalo sauce for dipping