Crispy Chicken Tinga Quesadillas

1. Preheat the oven to 425° F.
2. In a large skillet, add the olive oil, chicken, and onion. Set over medium-high heat. Cook 5-8 minutes, until the chicken is seared. Add the poblano pepper, enchilada sauce, chipotle chiles, oregano, cumin, and salt. Reduce the heat to medium and simmer until the sauce thickens, about 5 minutes. Remove from the heat.
3. To assemble, layer the cheese, chicken, and rice on one half of a tortilla. Then sprinkle over more cheese and cilantro. Fold the tortilla over to cover everything. Arrange on a baking sheet. Rub each quesadilla with olive oil. Bake for 10 minutes, until crispy and the cheese is melted. 
4. Meanwhile, make the garlic lime sauce. Mix all ingredients in a bowl. Season with salt. 
5. Toss the mango with lime zest. Serve the quesadillas topped with garlic sauce, mango, avocado, and cilantro.