Heat the peppers over high heat or on the 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. Dice and remove the seeds, if desired. Set aside.

Meanwhile, cut the venison (or beef) into bite-sized pieces. Add the venison to a cast iron skillet with the cooking oil. Stir in the Mesquite, cumin, oregano and garlic. Cook over medium heat until the meat begins to brown. Stir in the peppers and onion. Continue cooking until the meat has completely browned and the vegetables have softened.

Stir in the eggs and cook until the eggs are done, stirring occasionally.

Top the tortillas with the meat mixture and generously sprinkle with cheese. Fold the four corners inward to meet in the middle. Place the seal side down onto a lightly greased cast iron skillet. Cook on both sides about 2 minutes over medium heat, or until lightly toasted.