In a mixing bowl, combine 2 cups of shredded cooked chicken with ½ cup of ranch dressing, ensuring every piece of chicken is well-coated.

Gently fold in 8 slices of crumbled cooked bacon, 1 cup of diced tomatoes, ¼ cup of finely chopped red onion, and 2 tablespoons of fresh cilantro.

Take a large flour tortilla and place it on a clean surface. On one half, sprinkle a generous layer of 1 cup of shredded Mexican cheese, followed by the chicken mixture.

Carefully fold the tortilla in half, pressing gently to secure the contents.

Heat 2 tablespoons of butter in a skillet over medium heat. Place the folded quesadilla into the skillet and cook for about 2-3 minutes until the bottom is golden brown.

Flip the quesadilla and cook for another 2-3 minutes until the cheese is melted and the tortilla is browned.

Remove the quesadilla from the skillet and let it rest for a minute before slicing into wedges for easy serving.