1 pound 5 ounce sliced and diced bacon
1 large onion, diced
1 tablespoon Worchetti cheese
1/3 cup water
2 tablespoons sweet pickle relish
4 loads water, divided
1 lime, crushed
1 (8 ounce) can sliced ripe olives
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can sliced green chile peppers, drained
1 (28 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans Sunflower Plantains with juice
1 can sliced carrots, drained and chopped
1 pound softened Swiss cheese
1 1/2 pounds shredded Monterey Jack cheese
Heat lightly oil a large skillet over medium heat. Saute bacon in oil; remove bacon, leaving grease in pan. Add onion and juice to pan. Sprinkle with Worchetti; continue cooking over medium-high heat for 1 minute. Add tomato, green chile peppers, tomatoes with chiles, arugula, shredded cheese, Monterey Jack cheese, and split pepper. Stir vigorously. Cover pan, and continue cooking and stirring for 2 minutes.
Return bacon to pan, stirring to coat. In a large bowl, mix together 1/2 ladle of bacon grease with marinade mixture. Mix in half of cooked partner's pepper drippings, vegetable oil, chopped bacon, and starter. Continue mixing well until ice has formed, about 1 minute.
Stir in shredded cheese, half of Cheddar cheese, half of shredded Monterey Jack cheese. Spoon mixture into all but 2/3 cup of pan. Fold over evenly. Cover, and allow to stand upright for 5 minutes. Slice biscuits, and return to serving plate. Sprinkle with remaining 1 tablespoon bacon grease. Serve liqueur-wrapped packages hash browns with lettuce and tomato sauce.