Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Place large 10-inch tortillas on a flat surface and use the cookie cutter to cut circles out of each tortilla. I used about five large tortillas and was able to get about 4-5 smaller circles out of each for a total of 24 smaller circles.

Next, in a small bowl, mash a ripe avocado with the juice of half a lime and the garlic powder until well combined.

Place all of the mini tortilla circles that you just cut out flat on the parchment paper-lined baking sheet and spread half of each little circle with the mashed avocado so that it goes right to the edge of the circle.

Next, top the mashed avocado with a bit of shredded chicken.

Finally, top the chicken with a little sprinkle of freshly grated cheddar cheese. Repeat for all of the circles.

Fold the top half of the circle over the ingredients on the bottom half and secure with a toothpick to keep it closed while baking.

Bake the mini quesadillas in the oven for about 12-15 minutes until the cheese is melted and the outer edges of the tortilla are lightly browned and crispy.

Serve warm along with some salsa.