Heat a 10-inch nonstick saute pan over medium heat.
Butter one side of each of the tortillas and then flip over. In a small bowl, combine the sour cream and hot sauce. Spread evenly over the non-buttered side of the tortillas, dividing between the four. Sprinkle each with ¼ of the smoked cheddar cheese and ¼ of the chicken.
Fold in half. One a time, cook the quesadillas until golden, flipping once.
Let sit for 2-3 minutes before slicing into wedges.
Recipe by Sarah's Cucina Bella at http://sarahscucinabella.com/2015/03/18/creamy-chicken-quesadillas/