These crispy chicken quesadillas are baked in the oven on a sheet pan and served with a hot honey, chili, and lime dipping sauce. They're a quick way to make a bunch of quesadillas at once.
2 tablespoons avocado oil, divided, plus more as needed
1 pound skinless boneless chicken thighs, chopped into small pieces
1/4 cup finely chopped yellow onion
1 packet taco seasoning
8 (8 inch) soft tortillas
2 cups shredded creamy mozzarella cheese
3/4 cup sour cream
3 tablespoons hot honey
2 teaspoons chili powder
1/2 lime, juiced
1/4 teaspoon cayenne pepper (optional)
fresh cilantro leaves
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil or parchment paper and lightly coat with 1 tablespoon olive oil.
Combine chicken, onion and taco seasoning in a skillet over medium and cook until onions are soft and chicken is cooked through. Remove from heat.
Spoon 1/2 cup chicken mixture onto each tortilla. Sprinkle all over with about 1/4 cup cheese. Fold tortilla in half to make a quesadilla; place on prepared baking sheet. Repeat with remaining tortillas, meat and cheese. Brush tops of tacos with remaining oil.
Bake tacos in the preheated oven, flipping halfway through, until lightly browned, toasted, and crisp around the edges, 10 to 15 minutes.
Meanwhile, whisk sour cream, honey, chili powder, lime juice, and cayenne together in a bowl until well combined.
Serve quesadillas with hot honey dip and fresh cilantro.
