Gather all the ingredients to ensure a smooth cooking process.

In a large bowl, combine shredded chicken and ranch dressing, mix well, then add bacon, tomatoes, red onion, and cilantro. Stir until combined.

Lay a flour tortilla flat on a surface and sprinkle cheese on one half.

Spoon the chicken and veggie mixture onto the cheese-covered half, then add more cheese on top of the filling.

Fold the tortilla in half and press down gently.

Melt 1 tablespoon of butter in a skillet over medium heat.

Place the folded quesadilla in the skillet and cook for 2-3 minutes until golden brown, then flip and add remaining butter. Cook the second side for another 2-3 minutes.

Remove from skillet and let cool for a minute, then slice into wedges.

Serve with additional ranch dressing or salsa, if desired.