In a large skillet, heat a small amount of spray oil over medium heat. Add the ground buffalo, seasoning it with salt and fresh pepper. Cook for about 6-8 minutes, breaking it apart with your spatula until fully browned and cooked through.
Once the buffalo is cooked, stir in the pico de gallo. Allow it to simmer for an additional 2 minutes to heat through.
On a clean surface, lay out the whole wheat tortillas. Place a generous scoop of the buffalo mixture on one half of each tortilla. Sprinkle about 2 tablespoons of the shredded cheese over the buffalo filling.
Fold the tortillas in half to create a half-moon shape. In the same skillet, add a little more spray oil if needed, and place the quesadillas in the skillet. Cook for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
Once cooked, remove the quesadillas from the skillet and let them rest for a minute before slicing. Serve with additional pico de gallo or your favorite dipping sauce.
