Cut potatoes into 1/4" fries and pat dry. Place fries on prepared baking sheet and toss with 4 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.

Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.

Carefully remove from oven. Add 3/4 the chile and cumin rub (reserve remaining for beans) and toss to combine. Sheet will be hot! Use a utensil.

While fries roast, drain beans and reserve 1 Tbsp. bean liquid.

Halve poblano pepper lengthwise, seed, and slice into 1/4”-wide strips. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Pat chicken dry. Lay chicken on a clean cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge of chicken breast so chicken breast remains in one piece. Open meat as you would a book. Season both sides with half the fiesta seasoning (reserve remaining for panko).

Coat both sides of chicken evenly with half the chipotle crema (reserve remaining for garnish).

Place panko and remaining fiesta seasoning on a plate and spread into an even layer. Place chicken onto panko mixture and flip to coat both sides, pressing gently to adhere.

Spray cut-side of rolls with cooking spray. Place a large non-stick pan over medium heat. Add rolls, cut side down, to hot, dry pan and toast until golden-brown, 1-2 minutes.

Transfer rolls to a plate. Keep pan over medium heat; no need to wipe clean.

Add 2 tsp. olive oil and poblanos (to taste) to hot pan. Stir occasionally until poblanos are lightly browned and tender, 4-7 minutes.

Remove from burner. Transfer poblanos to a plate. Wipe pan clean and reserve.

Place a small pot over medium heat and add 1 tsp. olive oil.

Add beans, reserved bean liquid, 1/4 tsp. salt, and remaining chile and cumin rub to hot pot. Bring to a simmer.

Once simmering, stir occasionally until beans have softened, 3-5 minutes.

Gently mash beans until consistency of mashed potatoes. If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

While beans cook, continue recipe.

Return pan used to cook poblanos to medium heat and add 3 Tbsp. olive oil. Let heat, 5 minutes.

While oil heats, line a plate with a paper towel.

Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Lay chicken breasts away from you in hot oil and flip every 1-2 minutes until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.

Remove from burner. Transfer chicken to towel-lined plate.

Plate dish as pictured on front of card, topping bottom and top roll with mashed beans. Top with chicken, poblanos (to taste), cheese, and remaining chipotle crema. Bon appétit!