Step 1

Thinly slice onion and bell peppers. Heat oil in a large skillet over medium heat and add sliced onion and peppers. Season with salt and pepper and cover. Cook for 9-10 minutes.

Step 2

Meanwhile, slice chicken tenders as thin as you can.

Step 3

Heat butter in another large nonstick skillet and add chicken to skillet. Season with salt and cook undisturbed for 2 minutes. Flip chicken and cook another 2-3 minutes, until cooked through. Pour in buffalo sauce and cook another minute or two, until buffalo sauce has thickened.

Step 4

Assemble quesadillas. In large skillet over medium heat, layer 1/3 cup shredded cheese on one half of the tortilla. Top with 1/2 cup buffalo chicken mixture, ⅓ cup peppers and onions, and 1/3 cup shredded cheese.

Step 5

Fold over top and cook for about 2-3 minutes, and when cheese starts to melt, carefully flip over with large flipper and cook for another 2-3 minutes. Repeat with remaining 3 quesadillas.

Step 6

Cut into wedges and serve with toppings.