Wash and dry all produce. Adjust rack to middle position and place an aluminum foil–lined baking sheet in oven. (TIP: If all 4 flatbreads won’t fit on your sheet, line and place another sheet in oven.) Preheat oven to 450 degrees. Finely dice tomatoes. Finely chop cilantro. Slice jalapeño into thin rounds, removing ribs and seeds for less heat.

Core and seed poblanos, then cut into 1/4-inch squares. Heat a large drizzle of oil in a medium pan over high heat. Once hot, add poblanos and cook, tossing, until lightly charred, 3-4 minutes. Season with salt and pepper. Remove from pan and set aside. Reduce heat under pan to medium high and add another large drizzle of oil.

Add beef to same pan and season with plenty of salt and pepper. Cook until browned, 4-5 minutes, while breaking up meat into pieces. Add poblanos, tomatoes, and 4 tsp Southwest spice (save the rest for the crema) and toss until well-combined. Season with salt and pepper. Remove pan from heat.

While beef cooks, remove baking sheet(s) from oven and place flatbreads on sheet(s). Drizzle flatbreads with olive oil and season with salt and pepper. Toast in oven until golden brown and slightly crisp, 2-4 minutes. TIP: Keep an eye out for any burning.

Remove flatbreads from oven, then sprinkle each flatbread evenly with a layer of the beef mixture. Scatter both cheeses over each. Using oven mitts, adjust oven rack to upper position. Return same sheet(s) to oven and bake until cheeses melt, about 2 minutes.

In a small bowl, stir together sour cream, remaining Southwest spice, and 3 TBSP water. Season with salt and pepper. Drizzle mixture over pizzas. Drizzle over hot sauce, to taste. Sprinkle with cilantro and as much jalapeño as you like. Cut into slices and serve.