Heat your skillet over medium heat.
In a small bowl, combine the shredded rotisserie chicken, buffalo wing sauce, ranch dressing, salt, pepper, and optional cilantro. Toss everything together until the chicken is fully coated.
Add canola oil to the pan and swirl to coat the surface.
Take one flour tortilla and place it in the skillet. On one half, scoop about a quarter of the chicken mixture.
Fold the tortilla in half, pressing down gently.
Cook for two minutes until golden brown, then flip and cook another two minutes.
Remove from the skillet and let it rest before cutting into quarters.
Repeat with remaining tortillas and filling.
Cut each quesadilla into quarters and serve with sour cream.
Garnish with additional cilantro if desired.
