Campfire Griddle Breakfast Burritos with Chorizo and Charred Peppers

Set a cast-iron griddle over the campfire grate and let it heat until a drop of water sizzles instantly.

Serves 4

Ingredients

• 8 oz fresh Mexican chorizo, casings removed
• 6 large eggs, beaten
• 1 red bell pepper, sliced
• 1 poblano pepper, sliced
• 1/2 red onion, sliced
• 4 large flour tortillas (10-inch)
• 1 cup shredded Monterey Jack cheese
• 1 cup diced potatoes, par-cooked
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro and salsa roja, for serving

Instructions

1. Set a cast-iron griddle over the campfire grate and let it heat until a drop of water sizzles instantly.
2. Add the oil and par-cooked potatoes, spreading them out to crisp and brown for about 6 minutes.
3. Push the potatoes to one side and add the chorizo, breaking it up until fully cooked and rendered.
4. Add the bell pepper, poblano and onion and char them alongside the meat until softened and blistered.
5. Pour the beaten eggs over the mixture and gently scramble until just set, then season with salt and pepper.
6. Warm the tortillas on the griddle edge, sprinkle each with cheese, and pile the filling down the center.
7. Fold in the sides and roll tightly, then press each burrito seam-side down on the griddle to toast.
8. Serve hot off the fire with fresh cilantro and salsa roja, wrapped in foil for easy camp eating.
9. Breakfast burritos are a portable morning ritual across northern Mexico and the American Southwest, where cooks fold whatever is fresh into a warm tortilla. Made over an open campfire on a summer holiday morning, the smoky char from a cast-iron griddle turns a humble scramble into the kind of hearty, hand-held meal that fuels a full day outdoors.

Nutrition (estimated, per serving)

• Calories: 560 kcal
• Protein: 27g
• Fat: 32g
• Carbohydrates: 42g
• Fiber: 4g
• Sugar: 5g
• Sodium: 980mg