2 c. shredded rotisserie chicken
4 oz. cream cheese, softened
1/2 c. ranch dressing, divided
1/4 c. + 2 tbsp. Hot Charlie’s™ Hot Sauce
2 tbsp. Sliced green onions
1/2 c. shredded gouda
1/2 c. Shredded Monterey Jack
kosher salt
Freshly ground pepper
4 medium flour corn tortillas
vegetable oil

Make the filling. In a medium bowl, combine chicken, cream cheese, 1/4 cup ranch, 1/4 cup Hot Charlie’s™ Hot Sauce and a tablespoon of green onions. Stir until well combined. Season to taste with salt and pepper.

Place a large skillet over medium heat and pour enough oil to coat the bottom. While the oil is heating, build the quesadillas. Spread the Hot Charlie’s™ Hot Sauce mixture onto a tortilla. Top with both cheeses and cover with a second tortillas. Repeat to make another quesadilla.

Working one at a time, transfer a quesadilla to the skillet. Cook until golden-brown, about 3 minutes. When ready to flip, cover the pan with a large plate. Invert pan to transfer the quesadilla onto the plate, then slide the quesadilla back onto the pan (golden side up). Cook until golden-brown. Repeat process with other quesadilla.

Drizzle with more ranch dressing and Hot Charlie’s™ Hot Sauce. Garnish with more scallions.