El Paso Pork Burgers

Halve poblano lengthwise; remove stem and seeds. Peel and slice onion into ½-inchthick 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 ¼ tsp garlic powder (½ 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 poblanos and onions on middle rack.)

Meanwhile, in a large bowl, combine pork, remaining Southwest Spice, ¾ tsp salt (1½ tsp for 4 servings), and pepper. Form mixture into two ½-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, 4-7 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.