Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Dice tomatoes into ¼-inch pieces. Trim and thinly slice scallions. Roughly chop pickles.

Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until browned and tender, 20-25 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now.

Meanwhile, in a small bowl, combine BBQ sauce, ketchup, and 2 TBSP water (4 TBSP for 4 servings).

Heat a large drizzle of oil in a large pan over medium-high heat. Add turkey*, Fry Seasoning, salt, and pepper. Cook, breaking up meat into pieces, until browned, 3-4 minutes.

Add BBQ sauce mixture to pan. Cook, stirring, until mixture has thickened and turkey is cooked through, about 1 minute. Remove from heat.

In a second small bowl, combine dressing, a pinch of chipotle powder (we used ¼ tsp; ½ tsp for 4 servings), and 1 TBSP water (2 TBSP for 4).

Divide roasted potato wedges between plates; top with turkey sloppy joe. Serve with Monterey Jack, crispy fried onions, chipotle ranch, tomatoes, scallions, and pickles family style for everyone to customize their toppings. (Don’t forget to serve with any extra items you may have ordered to build out your meal!)