Chorizo 'Nachos'

While potatoes roast, core, then cut poblano into 1/4-inch pieces. Thinly slice jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) Thinly slice green onions. Drain olives, then thinly slice.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Add poblanos. Cook, stirring occasionally, until softened slightly, 3-4 min. Sprinkle half the garlic salt and remaining Enchilada Spice Blend over pan. Cook, stirring often, until fragrant, 30 sec.

Peel, pit, then cut avocado into 1/2-inch pieces.

Once potato wedges are done roasting, remove, then set oven to broil on high. Carefully push potato wedges to the middle of the baking sheet. (Combine potato wedges on one baking sheet for 4 ppl.) Top with chorizo-pepper mixture, as many jalapenos as desired, olives, then cheddar cheese. Broil in the middle of the oven until cheese melts, 3-4 min.