Directions

1. Build a medium campfire (if there is a grate for cooking, use it).
2. Make the foil packs: Cut eight 15-inch pieces of nonstick aluminum foil. Stack 2 pieces of foil, place your hand in the center and fold the sides up to create a shallow bowl. Repeat with the remaining pieces of foil so you have 4 bowls total.
3. Lightly beat the eggs in a large bowl until combined (or crack them into a large resealable plastic bag and massage the bag until they are combined). Add the hash brown potatoes, chorizo, poblanos, a big pinch of salt and several grinds of pepper and stir or massage to combine.
4. Divide the mixture evenly among the foil bowls. Fold the sides over the filling to create a seal. Place the foil packs directly onto the coals of the fire or on the grate above the fire and cook, rotating with tongs every few minutes, until the eggs are set and the chorizo is cooked, about 20 minutes. This could take more or less time, depending on the strength of the fire. Being careful of steam, you can open the packs to check while they cook. Remove from the heat and let cool for 2 minutes or until you can handle the foil. 
5. Open each pack, flip the mixture out onto the middle of a tortilla and top with Cheddar, hot sauce, salsa, scallions and sour cream.