In a medium bowl, combine the cooked chicken, crumbled bacon, green onion, ranch dressing, and ranch seasoning (if using).

Mix everything well until evenly coated.

Lay one flour tortilla flat on a clean surface or cooled pan.

Sprinkle half of the shredded cheese evenly over the tortilla.

Spread the chicken bacon ranch mixture evenly on top of the cheese.

Sprinkle the remaining cheese over the chicken mixture.

Place the second tortilla on top, pressing down gently to help everything stick together.

Heat a large skillet or griddle over medium heat. You can lightly grease it with a bit of butter or cooking spray if desired.

Carefully place the assembled quesadilla in the skillet.

Cook for about 3-4 minutes on one side, or until the tortilla is golden brown and crispy.

Using a spatula, carefully flip the quesadilla and cook for another 3-4 minutes on the other side, ensuring the cheese is fully melted and the tortilla is crispy.

Remove the quesadilla from the skillet and place it on a cutting board. Let it sit for a minute to cool slightly, making it easier to cut.

Slice the quesadilla into wedges using a sharp knife or pizza cutter. Serve immediately and enjoy your delicious chicken bacon ranch quesadilla!