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Sunday Brunch Good morning! When you're serious about brunch, one of the best is a plate of Chilaquiles with two fried eggs and black beans. It isn't easy finding good Chilaquiles at restaurants. Here's our recipe so you can make it at home.

The perfect accompaniment? Spicy Bloody Marys.

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Saturday, August 27 is Banana Lover's Day! Are you up for some real Banana Pudding?

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Chilaquiles

Photographed on Fiesta Dinnerware

Cookbook Category: Breakfast & Brunch, Tex-Mex

Chilaquiles is a favorite Tex-Mex breakfast casserole that goes well with huevos rancheros. Chilaquiles has a reputation for being a hangover remedy; however, this dish is so good and satisfying it would be a shame to limit it merely to the morning after. Chilaquiles makes an excellent breakfast, brunch or supper dish.

10 to 12 corn tortillas cut into 1-inch wide strips
1 cup cooking oil
2 large (or 4 small) skinless, boneless chicken breast halves
1 large white onion (cut in half)
2 large garlic cloves, divided
2 to 4 jalapeños, seeded, stemmed and chopped
2 14.5-ounce cans diced tomatoes, drained
1 rounded teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded Cheddar cheese
1 cup shredded Monterrey Jack cheese
White onion, finely chopped
Chopped fresh cilantro
Sour cream

Using a knife or scissors, cut tortillas into 1-inch wide strips. Heat 1 cup of cooking oil in a large skillet over high heat and place tortilla strips by the handful into the oil and fry until golden brown, about 10 to 15 seconds. Work in batches if necessary. Remove tortillas and drain on a paper towels.

Put the chicken breasts in a medium saucepan and cover with 1 inch of water. Add the garlic and the half of the onion (roughly chopped). Bring to a boil, reduce heat, cover and cook until chicken is cooked through, about 20 minutes. Remove chicken, onion and garlic, and retain 1/2 cup of the broth. Set chicken aside to cool on a cutting board. When cool enough to handle, shred it by holding the breast with one fork while pulling off thin strips with another fork.

Roughly chop the remaining half of the onion. Put it, along with the garlic, jalapeño, tomatoes, reserved chicken broth, chili powder, salt, pepper and reserved 1/2 cup chicken broth in a blender and purée. Work in two batches if necessary. Pour the puréed sauce into a skillet and cook over medium heat for 10 or 12 minutes, stirring frequently. Place shredded chicken into the sauce, stir and cook for an additional 5 minutes. Remove from heat and set aside.

Grease or spray with cooking spray a 9x12-inch casserole dish. Place a layer of fried tortilla strips in the bottom of the dish, then follow with a layer of the chicken mixture, cover with shredded cheese and repeat until all ingredients are used and topped with cheese. Cover dish with foil and bake in a 350°F preheated oven for 20 minutes. Carefully remove foil and bake an additional 5 minutes until cheese bubbles.

Garnish individual servings with chopped onion, chopped fresh cilantro and sour cream. Serve with creamy refried beans and guacamole. If making this for breakfast or brunch, top servings with eggs cooked to order (fried or scrambled).

Makes 6 to 8 servings.

Prep time: 40 minutes; Cooking time: 20 minutes; Total time: 1 hour

Recipe editor Patricia Mitchell

The serving dishes in our photograph are Fiesta dinnerware.

Chilaquiles

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