Season the chicken

• Toss the shredded chicken with the buffalo sauce and melted butter until fully coated.

Assemble the quesadilla

• Lay a tortilla flat and scatter half the cheddar and mozzarella over one half.
• Top with the buffalo chicken, red onion and spring onion, then add the remaining cheese.
• Fold the tortilla over to close.

Cook the quesadilla

• Heat the olive oil in a frying pan over medium heat.
• Cook the quesadilla until golden and the cheese melts, then flip and cook the other side.

Serve

• Cut into wedges and serve hot with ranch dressing for dipping.