Preheat your oven to 425°F (220°C).

Make the sauce: To a blender, add the avocado, lime juice, cilantro, sour cream, garlic powder, salt, and pepper. Blend until completely smooth.

Coat the chicken: In a medium bowl, toss the shredded chicken with half of the avocado crema mixture. Set the remaining half aside for serving.

Prep the pan: Brush the bottom of a large, rimmed baking sheet with 1 tablespoon of olive oil.

Layer the bottom tortillas: Place two tortillas in the center of the sheet. Then, drape two tortillas on each side (left and right), one on the bottom edge, and one on the top edge, overlapping them with the center tortillas to cover the whole pan.

Add fillings: Sprinkle half of the shredded cheese evenly over the tortillas. Spread the crema coated chicken mixture on top of the cheese. Sprinkle the remaining cheese over the chicken.

Close the envelope: Place two tortillas on top of the fillings (matching the center ones on the bottom). Starting from one side, fold the overhanging tortillas inward over the filling until everything is fully enclosed.

Brush with oil: Brush the top of the folded tortillas with the remaining 1-2 tablespoons of olive oil until lightly coated.

Press & bake: Place another baking sheet directly on top of the folded tortillas (sandwiching the quesadilla between the two sheets). Bake for 20 minutes.

Crisp the top: Carefully remove the top baking sheet. Return the pan to the oven and bake for an additional 5-10 minutes, until the top of the tortillas is deep golden brown and crispy.

Serve: Let cool slightly, then slice with a pizza cutter. Serve warm with the reserved avocado crema for dipping.