-
1
Fry bacon to crispy, drain, pour off excess bacon grease, leave a little in pan for flavor.
-
2
Slice strips off chiles so which it will lay flat on pan and sammich.
-
3
Fry chile strips quickly skin-side down until just browned; remove and drain-off grease.
-
4
Prepare your favorite bread with your favorite mayo, then layer lettuce, then bacon, and more lettuce to keep the bread from sogging-out while you make some more for the rest of us Chile-Heads.
-
5
Note:It does not matter that way the strips are placed, as long as they are perpendicular to the bacon.
-
6
If your toilet flushes backwards, call a Coriolis plumber, Neh I know; you're saying: Can we add in tomatoes too Naw!
-
7
They are superfluous and I'll have to re-name the recipe.
-
8
Chiles give you all the vitamin C, aren't as mushy as tomatoes, and should be better for your brian cells and outlook on life.
-
9
You can add in more chiles, or possibly chili, or possibly chilly to your hearts content; let me know how it comes out.
-
10
New-Mex's like a Joe Parker would work too, but you'll have to blacken and scrape the tougher skins before frying.
-
11
MMMM .. where's the propane bottle (You know your a Chile-Head when you have spare bottles of propane for back-up fuel in the kitchen.)