Campfire Burrito

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 629, total fat 38 G., saturated fats 11 G., proteins 28 G., carbohydrates 44 G., fiber 3 G., cholesterol 417 mg, sodium 1030 mg, sugar 3 G.

With a little planning and home prep, your camping breakfast will taste like it came straight from the delivery! The filling for these hearty burritos is cooked in individual foil packets right over the fire. Stuff the rest of the ingredients into a portable cooler and enjoy a world-class meal in the great outdoors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g potatoes, thinly sliced (about 3 medium tubers)
1 poblano pepper, seeded and thinly sliced
2 tablespoons of vegetable oil
450 g raw Mexican chorizo sausage, casing removed (about 4 pieces)
8 large eggs
4 wheat tortillas, 25 cm in diameter.
Grated cheddar, hot sauce, salsa, chopped green onions and sour cream for serving
Special equipment: non-stick foil, liter glass jar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, poblano pepper, chorizo sausage, cheddar cheese, eggs, salsa sauce, tortilla

Cooking the dish according to the recipe:

Preheat oven to 200°C. Line a baking sheet with non-stick foil.
Place the potatoes and peppers on the prepared baking sheet. Drizzle the vegetables with oil and toss with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Spread the vegetables in a single layer across three-quarters of the baking sheet.

Crumble the sausage on the remaining quarter of the baking sheet. Bake until the potatoes are tender and the sausage is cooked through, about 25 minutes. Let cool completely. Place in a large zip-lock plastic bag and refrigerate overnight. Place the bag in a cooler. Don't forget to pack all the other ingredients and equipment as well.
Build a medium fire (if you have a grate, use it).
Make foil parcels:

Cut eight 15-inch (37 cm) pieces of nonstick foil. Fold two pieces of foil, place your hand in the center, and fold the edges up to create a shallow bowl. Repeat with the remaining sheets of foil to create a total of 4 bowls. Place a quarter of the potato-sausage mixture in the center of each bowl. Crack the eggs into a glass jar and beat well to form an omelet.
Divide the eggs evenly among the bowls. Fold the edges of the foil over the top and seal. Place the foil parcels directly on the coals of the fire or on a grate over the fire and cook, turning them every few minutes with tongs, until the eggs are set, about 10 minutes. This may take longer or shorter depending on the heat of the fire, so be careful. You can open the parcel to check for doneness (be careful not to burn yourself with steam!). Remove from the heat and let cool for 2 minutes, allowing you to open the foil.
Open each package and spoon the contents into the center of a tortilla, top with cheddar, hot sauce, salsa, green onions, and sour cream.