Instructions: Fry bacon to crispy, drain, pour off excess bacon grease, leave a little in pan for flavor. Slice strips off chiles so that it will lay flat on pan and sammich. Fry chile strips quickly skin-side down till 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 which 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; youre saying: Can we add tomatoes too? Naw!

They are superfluous and Ill have to re-name the recipe. Chiles give you all the vitamin C, arent as mushy as tomatoes, and should be better for your brian cells and outlook on life. You can add more chiles, or chili, or chilly to your hearts content; let me know how it comes out. New-Mexs like a Joe Parker would work too, but youll have to blacken and scrape the tougher skins before frying. MMMM .. wheres the propane bottle? (You know your a Chile-Head when you have spare bottles of propane for back-up fuel in the kitchen.)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.