Preheat the broiler to high. Place the poblano peppers, serrano or jalapeño peppers, and garlic on a baking sheet. Broil for 2 minutes, flipping halfway through until charred.

Prepare the salsa by deseeding and slicing the serrano peppers, if desired, and adding them to a bowl. Mash or finely chop the garlic and add it to the bowl along with cilantro, green onions, lime juice, 2 tablespoons of olive oil, and salt. Stir to combine.

Once the peppers are done broiling, peel away the charred skin, remove the seeds, and thinly slice the poblanos.

Lay one tortilla flat and add a layer of shredded cheese, cooked rice, mashed avocado, and sliced poblanos on one half. Drizzle with salsa verde and sprinkle additional cheese.

Fold the tortilla over to enclose the fillings.

Heat a drizzle of olive oil in a skillet over medium heat. Place one quesadilla in the pan and cook for 2-3 minutes per side until golden brown and crisp. Repeat with remaining quesadillas.

Serve the quesadillas warm, topped with cilantro, additional salsa, and a dollop of Greek yogurt or sour cream.