1. Preheat your oven to 425° F.
2. In a large skillet, add some olive oil, then toss in the chicken and onion. Set the heat to medium-high and cook for about 5 to 8 minutes. You want the chicken to be nicely seared; it should have a golden-brown hue that indicates it's cooking to perfection. Stir frequently to avoid burning.
3. Add the poblano pepper, enchilada sauce, chipotle chiles, oregano, cumin, and salt to the skillet. Reduce the heat to medium and let everything simmer until the sauce thickens, about 5 minutes. The aroma that fills your kitchen will make your mouth water!
4. Remove the skillet from the heat once the sauce has thickened. Now it’s time to assemble your quesadillas! Take a warm tortilla and layer it with a generous portion of the chicken mixture. Sprinkle on some shredded cheese, followed by a scoop of cooked rice and a handful of cilantro.
5. Fold the tortilla over to cover the filling. This is where the magic happens; the heat of the oven will meld all the delicious flavors together. Arrange the folded quesadillas on a baking sheet and rub each one lightly with olive oil. This will help them get that golden crisp.
6. Slide the baking sheet into the oven and bake for about 10 minutes. Keep a close eye on them; you’re looking for a beautiful golden color and melted cheese. The edges should be crispy and inviting!
7. While the quesadillas are baking, let's whip up the garlic lime sauce. In a bowl, mix together the Greek yogurt, mayo, lime juice, lime zest, and grated garlic. Stir until it's well-combined and season with a pinch of salt. This sauce will add a refreshing kick to your quesadillas.
8. Once the quesadillas are done, remove them from the oven and let them cool for a minute before slicing them into wedges. They will be incredibly hot!
9. Finish off by tossing the diced mango with lime zest to brighten its flavor. Serve your warm quesadillas topped with the garlic lime sauce, fresh mango, avocado, and any extra cilantro you like.
