Instructions

• Preheat the oven to 425°F.
• In a large nonstick or stainless-steel skillet over medium-high heat, add the 1 pound cubed chicken breasts or thighs and the chopped yellow onion. Cook, stirring occasionally, until the chicken is seared and the onion is softened, about 5–8 minutes.
• Add the sliced poblano pepper, 3/4 cup red enchilada sauce, 2–3 finely chopped chipotle peppers in adobo, 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, about 5 minutes. Remove from heat and set the filling aside.
• While the chicken simmers, make the garlic-lime sauce. Reserve 1 teaspoon of the 2 teaspoons lime zest for the mango. In a bowl, combine 1/2 cup plain Greek yogurt or sour cream, 3 tablespoons mayo, the remaining 1 teaspoon lime zest, 2 tablespoons lime juice, and the grated clove of garlic. Whisk until smooth and set aside.
• Warm 4–6 flour tortillas until pliable (microwave briefly between damp paper towels or heat 15–30 seconds per side in a dry skillet).
• Assemble the quesadillas: divide the 2 1/2 cups shredded Mexican cheese, the cooked chicken mixture, 1 cup cooked rice, and 1 cup chopped fresh cilantro among the warmed tortillas. On each tortilla, layer cheese first on one half, add some chicken and rice, then sprinkle more cheese and cilantro on top; fold the tortilla over to enclose the filling. Repeat until you have used the desired number of tortillas.
• Place the folded quesadillas on a baking sheet and bake in the preheated oven for 8–12 minutes, turning once halfway through, until the cheese is melted and the tortillas are crispy.
• Toss the diced mango with the reserved 1 teaspoon lime zest. Cut the baked quesadillas into wedges and serve topped with the garlic-lime sauce, the mango, and additional chopped cilantro.