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Combine the sour cream, sweet chili garlic sauce, and sriracha in a small bowl. Stir until completely smooth and well combined. Taste and adjust the sriracha to your heat preference. Set aside in the fridge while you prepare the quesadillas.
Add the imitation crab, softened cream cheese, Mexican-style cheese blend, melted butter, condensed milk, soy sauce, garlic powder, and chopped green onions to a large bowl. Mix everything together until well combined and the filling is evenly distributed.
Lay one tortilla flat. Divide the crab rangoon filling into thirds and spread a generous, even layer of the crab rangoon filling across one half of the tortilla. Fold the other half over to close. Repeat with your remaining tortillas and filling.
Heat a skillet over medium heat and add the butter. Once the butter is melted and the pan is hot, add one quesadilla. Cook for about 2 to 3 minutes per side, until the tortilla is golden brown and crispy, and the filling is hot and melty. Repeat with the remaining quesadillas, adding a little more butter to the pan as needed.
Let the quesadillas rest for about one minute before slicing. Cut each quesadilla into wedges and arrange them on a platter. Serve immediately with the sweet chili crema on the side for dipping. Enjoy!