Prepare the Chicken Filling: In a bowl, mix the shredded chicken with buffalo sauce until well-coated. Set aside.

Prepare the Cheese: In a separate bowl, combine the shredded mozzarella and cheddar cheese.

Spread the Cream Cheese: Spread 1 tablespoon of cream cheese on one side of each tortilla. This helps the quesadilla hold together and adds a creamy texture.

Cook the First Side: Heat a skillet over medium heat. Once hot, place one tortilla in the skillet and cook for about 1-2 minutes until it starts to crisp up slightly.

Assemble the Quesadilla: Add half of the buffalo chicken mixture on top of the tortilla. Then, sprinkle half of the shredded cheese mixture over the chicken. Place a second tortilla on top and press down gently.

Cook the Second Side: Cook for another 2-3 minutes, then flip the quesadilla carefully and cook the other side for an additional 2-3 minutes or until golden brown and the cheese is melted.

Serve: Remove from the skillet and let it cool for a minute before slicing it into wedges. Serve with ranch or blue cheese dressing for dipping, and garnish with fresh cilantro or parsley if desired.