Heat the peppers over high heat or on a grill until they blister, rotating frequently. Place the peppers in a plastic sack with a tablespoon of cold water and seal. Let rest a few minutes, then remove from the sack and peel off the outer skin. Remove the seeds, if desired, and dice.

Add the peppers, onion and cooking oil to a cast iron skillet over medium heat. Stir in the cumin and oregano. Cook about 8 minutes, or until the onion is tender, stirring occasionally. Set aside.

Slice the venison into about 1/2-inch thick pieces. If using steak, skip this step. Tenderize both sides of the venison (or steak) with a meat hammer. Cover and set aside.

In a medium bowl, whisk together the buttermilk, 1 tablespoon baking powder, 1 tablespoon cornstarch and 2 teaspoons Mesquite seasoning.

In a separate bowl, combine the flour, 1 tablespoon baking powder, 1 tablespoon cornstarch and 3 teaspoons Mesquite Seasoning.

Place the venison pieces in the buttermilk and let rest about 4 minutes. Then dredge through the flour mixture to evenly coat. Repeat through the buttermilk and flour mixtures to double coat.

Add enough of the fry oil to a Dutch oven or saucepan to deep fry and heat to 350 degrees F. Add the venison, a few pieces at a time, to the oil. Cook until golden brown, flipping as needed. Set aside in a warm place.

Add the eggs to a greased skillet over medium heat and cook until over easy to over-medium.

Sprinkle a tortilla with cheese and top with 1 piece of venison, pepper/onion mixture and 1 egg. Sprinkle with additional cheese. Repeat with the remaining ingredients. Fold or roll and serve immediately.