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Heat skillet to medium heat, In a small bowl, toss chicken, buffalo
sauce, ranch, cheese, salt & pepper, and cilantro.
Lightly grease pan with olive, Place tortilla on pan, top with ¼ of
chicken mixture and fold in half. Allow to cook for 2 minutes and
flip for 2 minutes on the other side. Remove from heat and repeat
the process for all four tortillas. Cut each quesadillas into 4
portions, makes 16 slices.
In a small bowl, mix sour cream, garnish with cilantro and serve
with the quesadillas as a dip.
Enjoy!
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