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Ingredients
- Bread Lettuce Bacon Chiles Mayo: could be chipotle mayo, or possibly just the regular Dole-style plain Jalapenos, Poblanos, or possibly any chile with medium to low heat, and thick flesh, I used a Jal/poblano hybrid
Directions
- Fry bacon to crispy, drain, pour off excess bacon grease, leave a little in pan for flavor. Slice strips off chiles so which it will lay flat on pan and sammich. Fry chile strips quickly skin-side down until just browned; remove and drain-off grease. 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.
- Note:It does not matter that way the strips are placed, as long as they are perpendicular to the bacon. If your toilet flushes backwards, call a Coriolis plumber, Neh I know; you're saying: Can we add in tomatoes too Naw!
- They are superfluous and I'll have to re-name the recipe. 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. You can add in more chiles, or possibly chili, or possibly chilly to your hearts content; let me know how it comes out. New-Mex's like a Joe Parker would work too, but you'll have to blacken and scrape the tougher skins before frying. 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.)
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