10 ounces fresh Mexican chorizo, casing removed
1 medium-sized red bell pepper, diced
½ cup diced poblano chile (from 1 small chile)
½ cup vertically sliced red onion (from 1 small onion)
½ teaspoon kosher salt
¼ teaspoon black pepper
12 corn tortillas, coarsely chopped
8 large eggs, lightly beaten
4 ounces Monterrey jack cheese, shredded (about 1 cup)
2 ounces pepper jack cheese, shredded (about ½ cup)
1/3 cup whole milk
½ cup chopped fresh cilantro
Heat a camping stove to medium- high (about 375° to 400°F).
Preheat a 10- x 3- inch cast-iron fryer with a lid on the camping stove for 5 minutes. Add the chorizo, and cook, stirring to crumble, until cooked through, 6 to 8 minutes. Using a slotted spoon remove the chorizo to drain on a plate lined with paper towels.
Add the bell pepper, poblano, onions, salt, and pepper to the fryer, and cook, stirring often, until the vegetables are softened and lightly browned, 4 to 6 minutes. Stir in the chopped tortillas.
Stir together the eggs, cheese, and milk in a medium bowl.
Return the chorizo to the fryer, and stir to combine with the tortilla mixture.
Pour the egg mixture over the top and cook until the eggs just start to set on the bottom and outside edges of the fryer. Gently draw the eggs from the outside edges to the center, repeating the process until the mixture is very loosely set. Reduce the camping stove heat to low (about 275° to 300°F).
Cover the fryer, and cook until the eggs are set and the mixture is cooked through, 8 to 10 minutes. Sprinkle with the cilantro, and serve with the hot sauce and sour cream on the side.