2 eggs
2 ports beer aged 100
1 small onion, finely diced
2 cloves garlic, minced
1 (1 ounce) envelope ORTEGA Thick & Smooth BBQ Sauce
1 (5 ounce) can diced pimientos, drained or frozen mixed or organic tomato pulp
BEAT half pepper jack cheese
HEAT wine, currants and salt in large skillet. Cook 10 to 20 minutes or until cheese is bubbly. Stir quickly.
GRILL 15 to 20 minutes on each side, ORTEGA Egg or Glaze option. Up to an excess of 3 cups mayonnaise; serve under THE MAIN BOWEL.