1. In a medium bowl, combine 2 cups shredded cooked chicken with 1/2 cup ranch dressing until the chicken is evenly coated. Season lightly with black pepper; taste and add a pinch of salt only if needed.

2. Stir in the 8 slices smoked turkey bacon (cooked and crumbled), 1 cup diced tomatoes, 1/4 cup finely chopped red onion, and 2 tablespoons chopped fresh cilantro. Mix gently so the tomatoes don’t get crushed.

3. Heat a large skillet over medium heat and add a small pat of butter to melt. Keep the skillet at a medium setting—too hot and the tortilla browns before the cheese melts.

4. Lay one 10-inch flour tortilla flat. Sprinkle about 1/2 cup of the 2 cups shredded Mexican cheese blend over half the tortilla.

5. Spoon roughly one-quarter of the chicken mixture across the cheese layer, spreading it evenly but keeping it away from the edges.

6. Add another 1/4 cup of shredded cheese on top of the chicken to create a cheesy seal.

7. Fold the tortilla in half gently and press down with a spatula.

8. Add 1 tablespoon of butter to the hot skillet and swirl to coat. Place the folded quesadilla in the skillet.

9. Cook for 2–3 minutes until the bottom is golden brown, then carefully flip and cook the other side until golden and the cheese is melted.

10. Remove from the skillet, slice into wedges, and serve warm with extra ranch dressing for dipping.