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Add shredded chicken to a bowl with chopped green onions and your desired amount of buffalo wing sauce. Stir to combine.
Heat a flat griddle or skillet over medium heat then spray with nonstick spray. Place a tortilla onto the skillet then sprinkle on a layer of cheese followed by the shredded chicken mixture. Sprinkle on another layer of cheese then place another tortilla on top.
Once the tortilla on the bottom has browned, flip then continue cooking until the second tortilla has browned. Remove quesadilla to a cutting board or cooling rack then let cool for 5 minutes before slicing into wedges. Serve with ranch dressing for dipping.