Instructions

• Preheat the oven to 425°F (220°C).
• Warm the flour tortillas (4–6) briefly so they are pliable — e.g., microwave covered with a damp paper towel for 20–30 seconds or heat briefly in a skillet. Keep warm.
• Heat a large nonstick skillet over medium-high heat. Add the cubed chicken and chopped onion and cook, stirring occasionally, 5–8 minutes, until the chicken is seared and the onion is softened.
• Add the sliced poblano, 3/4 cup red enchilada sauce, the chopped chipotle peppers (2–3), 1 teaspoon dried oregano, 1 teaspoon ground cumin, and 1 teaspoon kosher salt to the skillet. Reduce heat to medium and simmer, stirring occasionally, until the sauce thickens and the chicken is cooked through, about 5 minutes. Remove from the heat and stir in half of the chopped cilantro; set the chicken mixture aside.
• While the chicken simmers (or during baking), make the garlic-lime sauce: in a bowl combine 1/2 cup plain Greek yogurt (or sour cream), 3 tablespoons mayo, 1 teaspoon lime zest, 2 tablespoons lime juice, and the grated clove of garlic. Taste and season with additional salt if needed.
• Toss the diced mango with the remaining 1 teaspoon lime zest and set aside.
• Assemble the quesadillas: place a warmed tortilla on a work surface and sprinkle about an even portion of the shredded Mexican cheese (from the 2 1/2 cups) over one half of the tortilla. Top the cheese with an even portion of the chicken-vegetable mixture and some of the 1 cup cooked rice. Sprinkle a little more cheese over the filling, then fold the tortilla in half to enclose the filling. Repeat with remaining tortillas, filling, rice, and cheese. Save the remaining chopped cilantro for serving.
• Arrange the folded quesadillas seam-side down on a baking sheet in a single layer. Bake on the center rack for about 10 minutes, flipping once halfway through (about 5 minutes), until the tortillas are golden and crispy and the cheese is melted.
• Remove quesadillas from the oven, cut into wedges, and serve topped with the garlic-lime sauce, the lime-zested mango, and the remaining chopped cilantro.