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 1/4 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.
Nutritional info is per quesadilla (1 tortilla) which can be cut into 2 or 4 slices. This recipe makes 4 quesadillas.