In a small saucepan, combine the hot sauce, salted butter, and garlic powder over medium heat. Simmer for 1 minute, then remove from the heat and set aside.
Heat the olive oil in a large skillet set over medium-high heat. Add in the cubed chicken breasts and cook through. Stir in the kosher salt, black pepper, Buffalo sauce, and ranch dressing.
Spoon the mixture evenly over the flour tortillas, keeping it on only one-half of each tortilla. Top evenly with the shredded Mexican cheese and fold each tortilla in half.
Heat a grill pan over medium heat. Brush with olive oil and place the quesadilla on the grill. Cook until golden and the cheese is melted, about 2 to 3 minutes. Flip and cook for 1 to 2 more minutes.
Serve with sour cream, fresh cilantro, and more Buffalo sauce if desired.
