Prep the filling: In a bowl, combine shredded chicken with Buffalo sauce until evenly coated. Stir in softened cream cheese, a handful of shredded cheese, green onions, and a pinch of garlic and onion powders. If you like crunch, add a little diced celery.

Warm the tortillas: Heat a large nonstick skillet over medium. Add a small pat of butter or a light drizzle of oil and wipe it around with a paper towel to coat.

Assemble the first quesadilla: Place a tortilla in the skillet. Sprinkle a thin layer of shredded cheese on one half, spread a generous layer of Buffalo chicken mixture over the cheese, then add a little more cheese on top. Fold the tortilla over to make a half-moon.

Cook until golden: Cook 2–3 minutes per side, pressing gently with a spatula, until the tortilla is crisp and the cheese has melted. Adjust heat as needed to prevent burning.

Repeat: Transfer the cooked quesadilla to a cutting board and tent loosely with foil. Repeat with remaining tortillas and filling.

Finish and garnish: Slice each quesadilla into wedges. Drizzle with ranch or blue cheese dressing, and sprinkle with extra green onions and herbs if using. Add a squeeze of lime for brightness.

Serve: Plate with extra dressing on the side and a few celery sticks for crunch. Enjoy while hot and crisp.