Chilaquiles is a traditional Mexican breakfast dish made from tortillas or corn chips. This is a tasty and simple recipe that has the added bonus of using up leftover tortilla chips from a party. It's been rumored that Chilaquiles is a cure for the common hang-over.

• 1 large bag of slightly stale corn chips

• 3 Anaheim chili peppers (the long green ones at the grocery store)

• 2 tomatoes

• 2 garlic cloves - whole, unpeeled

• 1/2 cup oil

• 2 large onions - chopped

• 3 cups shredded Jack cheese or Manchego

• 2 tbsp. of salt

In a saucepan, place tomatoes, garlic and peppers with enough water to almost cover. Simmer until garlic is semi-tender and tomato skins are split, approximately 5 to 10 minutes. Drain. Reserve the liquid.

Peel the tomatoes and garlic. Add these two ingredients plus peppers to the blender, blending on low until the sauce is smooth. Use the reserved liquid in small increments until you achieve the desired consistency.

In a baking pan, pour the sauce over tortilla chips, add salt and bake for 30 minutes at 325. Top with chopped onions and cheese. For a heartier version, add scrambled eggs or shredded chicken.