INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1242
Calories From Fat: 820
Total Fat: 90.9g
Cholesterol: 150.5mg
Sodium: 1536.9mg
Potassium: 2078.3mg
Carbohydrates: 68.8g
Fiber: 8.8g
Sugar: 4g
Protein: 36.7g