In a mixing bowl, combine the shredded chicken, cream cheese, ranch seasoning, and half of the shredded cheese. Mix until everything is evenly blended and the chicken becomes creamy and well coated.

Place one tortilla on a clean surface and spread the chicken mixture evenly across it. Sprinkle the remaining shredded cheese over the top, then place the second tortilla on top to form the quesadilla.

Heat olive oil or butter in a skillet over medium heat. Carefully place the assembled quesadilla into the skillet and cook for about 2–3 minutes until the bottom becomes golden and crispy.

Flip the quesadilla and cook the other side for another 2–3 minutes until the cheese is fully melted and the tortilla is crisp. Remove from the skillet, slice into wedges, and garnish with fresh herbs if desired.