Preheat grill to 425 degrees Fahrenheit

Grill poblano peppers for 12-15 minutes, flipping regularly, until charred.

Remove peppers from grill, discard seeds and stems, and chop.

Season each thawed burger with 1/4 tablespoon of taco seasoning and grill to desired doneness.

Add one slice of pepper Jack cheese during the last 30 seconds of grilling until cheese melts.

Place burger on toasted bun and top each with one piece of lettuce, one teaspoon of queso cheese, one teaspoon of pico de gallo, some grilled poblano peppers, and four crushed tortilla chips.