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1
Fry bacon to crispy, drain, pour off excess bacon grease, leave a little in pan for flavor.
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2
Slice strips off chiles so which it will lay flat on pan and sammich.
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3
Fry chile strips quickly skin-side down until just browned; remove and drain-off grease.
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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.
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5
Note:It does not matter that way the strips are placed, as long as they are perpendicular to the bacon.
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6
If your toilet flushes backwards, call a Coriolis plumber, Neh I know; you're saying: Can we add in tomatoes too Naw!
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7
They are superfluous and I'll have to re-name the recipe.
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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.
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9
You can add in more chiles, or possibly chili, or possibly chilly to your hearts content; let me know how it comes out.
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10
New-Mex's like a Joe Parker would work too, but you'll have to blacken and scrape the tougher skins before frying.
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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.)
