Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Toss on one side of a baking sheet with a drizzle of oil, 1 tsp Southwest Spice (2 tsp for 4; you’ll use the rest later), 1/4 tsp garlic powder (1/2 tsp for 4; be sure to measure), salt, and pepper.

Halve poblano lengthwise; remove stem and seeds. Peel and slice onion into 1/2-inch-thick rounds. Toss veggies on opposite side of baking sheet from potatoes with a drizzle of oil; season with salt and pepper. Sprinkle insides of poblano halves with 1/4 tsp garlic powder (1/2 tsp for 4 servings; you’ll use the rest later); arrange cut sides down. Roast on top rack until potatoes are crispy and veggies are lightly charred, 20-25 minutes. (For 4, use 2 baking sheets; roast potatoes on top rack and poblano and onion on middle rack.)

Meanwhile, in a large bowl, combine pork, remaining Southwest Spice, 3/4 tsp salt (11/2 tsp for 4 servings), and pepper. Form mixture into two 1/2-inchthick patties (four patties for 4). Divide Monterey Jack between centers of each patty. Fold edges of meat around cheese, shaping and sealing to create cheese-stuffed patties.

When veggies have about 10 minutes left, heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a plate.

Meanwhile, in a small bowl, combine mayonnaise and remaining garlic powder. Season with pepper. Halve buns; toast in oven (or toaster oven) until golden brown.

Spread bottom buns with garlic mayo. Fill buns with patties, poblano, and onion. (TIP: If poblano halves are very large, cut in half crosswise.) Serve with potatoes on the side.