Let’s start off by roasting the poblano pepper. Once it’s nicely charred, place in a zip lock bag for 5 minutes. This will allow for the removal of the skin to be easier.
Now, in a bowl, add the ingredients for the pico de gallo. Add salt and pepper to taste. Once combined, place aside.
Now take out the poblano pepper from the zip lock bag. With a spoon, remove the charred outer skin, and now dice it (remove the seeds and stem).
In a bowl, add the ground beef, the diced poblano peppers, season with salt, pepper, and garlic powder.
Mix everything well and form 4 equal size meatballs, or you can always form the 4 burgers before hand.
Now preheat your loco cookers griddle on medium heat and lay down the bacon strips. Flip them occasionally and remove them once they are crispy.
Now let’s crank the griddle on sear mode and sear those burgers. Flip them after 4 minutes and remove them once they reach an internal temperature of 160 degrees.
Once all the burgers are off the griddle, warm up the tortillas slightly.
Lay down cheese, the burger, bacon, sauce, pico and more cheese. Now fold the outer part of the tortilla within itself all the way around.
You should have 5 points. Then, place them on the griddle about 3 min per side, lower the temp to 350 degrees on the griddle.
Now remove once they are nicely crispy and brown. Let cool for 3 min before serving.