Combine the Filling: In a large mixing bowl, add 2 cups of cooked chicken, 1 cup of shredded cheese, ½ cup of ranch dressing, ¼ cup diced green onions, ¼ cup diced bell pepper, and ¼ teaspoon black pepper. Stir together until well-coated and evenly mixed.

Heat the Pan: Place a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Allow it to heat for about 1-2 minutes until shimmering.

Assemble the Quesadilla: Lay one tortilla in the hot skillet, spoon one-quarter of the chicken mixture onto half, and fold the empty half over.

Cook Until Golden: Cook for about 3-4 minutes until golden brown, flip carefully, and cook for another 2-3 minutes.

Slice and Repeat: Remove the quesadilla, let it sit for 2 minutes, then cut into wedges. Repeat for remaining tortillas.

Serve and Enjoy: Arrange the sliced quesadillas on a warm platter with extra ranch dressing for dipping.