Before starting, preheat the oven to 450˚F. Wash and dry all produce. Arrange bacon strips in a single layer on a parchment-lined baking sheet. Bake bacon in the bottom of the oven until crispy and cooked through, 8-12 min.** Using tongs, transfer bacon to a paper towel-lined plate.

Meanwhile, core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Roughly chop cilantro.

Meanwhile, heat a medium oven-proof pan over medium-high heat. When hot, add bison and onions. Cook, stirring and breaking up bison into smaller pieces, until onions are tender, 3-4 min. (NOTE: Bison will finish cooking in step 4.)Season with salt and pepper.

Add poblanos to the pan with bison and onions. Cook, stirring occasionally, until poblanos are tender-crisp and no pink remains in bison, 2-3 min.** Carefully drain and discard any fat from the pan. Add Enchilada Spice Blend, tomato sauce base and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until spices are fragrant and sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste, then remove the pan from heat. (NOTE: If you don't have an oven-proof pan, transfer mixture to an 8x8-inch baking dish.)Sprinkle cheese over top. Bake in the middle of the oven until cheese melts, 3-4 min.

Meanwhile, wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. Meanwhile, peel, pit, then cut avocado into 1/2-inch pieces. Whisk together vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add avocado, spring mix and half the cilantro. Season with salt and pepper, then toss to combine.

When cheese is melted, carefully remove the pan from the oven and crumble bacon over top.Sprinkle with remaining cilantro. Serve tortillas, bison-cheese mixture and avocado salad family-style.