To create Avocado Sauce: In a blender combine the avocado, cumin, garlic, olive oil, 1 of the fresh jalapenos, and 1/3 cup of the fresh cilantro. Blend until smooth.
To prepare the poblano, onion, and remaining fresh jalapeno for the grill, skewer each and rub a small amount of olive oil over them.
Grill the ingredients for approximately 10-15 minutes or until they begin to have grill marks.
When you remove the grilled vegetables, place the poblano pepper in a bowl and cover immediately so that it will continue to steam the pepper. (This will make removing the skin easier). Once the poblano has cooled a bit, remove the outside layer of skin.
Chop the grilled vegetables and set aside.
To assemble the Flatbreads, place each pizza crust onto a prepared baking sheet, or pizza stone. Place approximately 2 tablespoons of the Avocado Sauce onto each of the crusts.
Top with chopped vegetables and crumbles of queso fresco.
Bake at 350 degrees for approximately 10 minutes.
Remove from oven and top with chopped tomato, fresh cilantro, and additional cool queso fresco if desired.