Wash and dry all produce. Peel, then mince or grate garlic. Zest, then juice half the lime (use whole lime for 4 ppl). Cut any remaining lime into wedges. Peel, then cut onion into 1/4-inch pieces. Core, then cut poblano pepper into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!) Peel, pit, then cut mango into 1/2-inch pieces. Cut tomato into 1/2-inch cubes.

Combine sour cream and 1/2 tsp Mexican seasoning (dbl for 4 ppl) in a small bowl. Season with salt and pepper, stir to combine and set aside. Whisk together 1 tbsp oil, 1/2 tbsp lime juice, 1/4 tsp lime zest and 1/4 tsp sugar (dbl all for 4 ppl) in a large bowl. Add mango and tomatoes. Season with salt and pepper, then toss to combine. Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef, garlic, onions and poblano peppers. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Using a slotted spoon, drain excess fat from beef mixture. Add remaining Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Transfer beef mixture to a medium bowl. Set aside. Carefully wipe the pan clean.

Arrange tortillas on a clean surface. Divide beef mixture over one half of each tortilla. Sprinkle with cheese. Fold the other side of tortillas in half over filling. Heat the same pan over medium. When hot, add 1/2 tbsp oil, then 3 quesadillas at a time. Cook until golden-brown, 1-2 min per side. Repeat with remaining quesadillas.

While quesadillas cook, add baby spinach to the large bowl with mango, tomatoes and dressing. Toss to combine.

Cut quesadillas into wedges. Divide quesadillas between plates. Dollop spiced sour cream over top. Serve mango salad alongside. Squeeze over a lime wedge, if desired.