Place a foil-lined baking sheet on top rack (2 baking sheets, on top and middle racks, for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Finely chop tomato. Core, deseed, and dice poblano into ¼-inch pieces. Finely chop cilantro. Slice jalapeño into thin rounds, removing ribs and seeds for less heat.

Heat a drizzle of oil in a large pan over high heat. Add poblano and cook, stirring, until lightly charred, 2-3 minutes. Season with salt and pepper. Remove from pan and set aside.

Heat a drizzle of oil in same pan over medium-high heat. Add beef; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Keeping beef in pan, drain any excess grease. Stir in poblano, tomato, and 2 tsp Southwest Spice (4 tsp for 4 servings; we’ll use the rest later). Cook until tomato begins to break down, 2-3 minutes. Season with salt and pepper.

Meanwhile, carefully place flatbreads on preheated sheet. Drizzle both sides of flatbreads with olive oil and season with salt and pepper. Toast in oven until golden brown and crisp, 5-7 minutes. TIP: Keep an eye out to avoid burning.

Remove toasted flatbreads from oven, then evenly top with beef mixture. Sprinkle with both cheeses. Return to oven and bake until cheese melts, about 2 minutes.

In a small bowl, combine sour cream and remaining Southwest Spice. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper. Drizzle flatbreads with crema and hot sauce to taste. Sprinkle with cilantro and as much sliced jalapeño as you like. Cut into slices and serve.