| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
|
|
Bread |
|
|
Lettuce |
|
|
Bacon |
|
|
Chiles |
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|
Mayo: could be chipotle mayo, or just the regular Dole-style plain Jalapenos, Poblanos, or any chile with medium to low heat, and thick flesh, I used a Jal/poblano hybrid |
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; you're saying: Can we add 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 more chiles, or chili, or
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.)
Posted to CHILE-HEADS DIGEST V3 #160
Date: Wed, 13 Nov 96 15:55:00 EST
From: "OPERSTENY, ROBERT A." <RAO@CORHCC1.HCC.COM>
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