1. In a medium bowl, mix the shredded chicken, buffalo sauce, softened cream cheese, mozzarella, cheddar, green onions, and ranch or blue cheese dressing if using until fully combined.

2. Heat a large skillet over medium heat and lightly coat it with butter or olive oil.

3. Place a portion of the buffalo chicken filling over one half of a tortilla, leaving a small border around the edge.

4. Fold the tortilla over to create a half-moon shape and repeat with the remaining tortillas and filling.

5. Cook each quesadilla for 2 to 3 minutes per side, pressing gently with a spatula, until golden brown and crisp.

6. Transfer to a cutting board and let rest for 1 minute before slicing.

7. Slice into wedges and serve hot with extra ranch, blue cheese, or buffalo sauce if desired.