Mexican Breakfast

Have you ever stopped to think how many breakfast meats are made from pork? Bacon, sausage, ham—all are choice cuts of the hog. When you run a bed and breakfast, you do get lots of requests for special diets—but they are usually for gluten-free, vegetarian or just no pork. This past weekend we had a guest who could eat any meat except pork or beef.

I have developed some very good gluten-free recipes. Using a great book for baking without gluten (all wheat flours and rye), I have a wonderful bread recipe, as well as ones for muffins, pancakes and even cookies. If you’ve strolled down the aisles of the supermarket lately, you’ve surely seen the great new variety of gluten-free foods that are already made.

And vegetarians have been around for ages—so I can pretty much count on having some visit us and I keep vegetarian versions of my standard entrees for them. This last request for no red meat started me thinking, however, that it may be time to expand my repertoire of entrees and come up with one that has chicken in it. That would work for anybody since it seems that almost everyone likes chicken.

Chicken at breakfast seems odd. I’m not exactly sure why, just not our customary way of eating, I guess. I tried a chicken and apple sausage a while back and it was delicious—but oh-so-expensive! I might try making my own one of these days, but for now, I decided on a variation of chicken enchilada casserole to liven up the somewhat bland chicken.

The recipe I came up with used ideas from several I have found in cookbooks—none of which seemed exactly right. The way I made it was from some canned soups which I know many people eschew; you could certainly make home-made versions of the cream of chicken and cream of mushroom as well as your own homemade stock. If not, however, opt for the low-fat, low sodium versions of canned soup if you like.

The original version, which I served on the morning our no-red-meat guest was here, was made in a large casserole. The casserole was too liquid-y, so I decided to spoon it into individual ramekins for serving. Next time I am going to serve it as it is written here.

Lynette’s Chicken Enchilada Casserole (serves 12)

5 large chicken breast halves, skinned and boned
2 cups white wine or champagne
20 8-inch flour tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 14.5 oz.can Swanson’s chicken broth (or homemade)
2 Tbsp cornstarch dissolved in 2 Tbsp cold water
4 green onions, sliced (white and green parts)
1 7-oz can mild green chilies, chopped
8 oz. Colby-Jack cheese (shredded)
8 oz. Pepper Jack cheese (shredded)

Cook chicken in wine until almost done, being careful not to overcook. The chicken can be a little pink in the center. Cut into small chunks or shred. Heat chicken broth in a large saucepan. Add the slurry of cornstarch, re-mixed if necessary. Cook until thickened; add canned soups, sour cream, 1 cup chicken poaching liquid, onions, and chilies. Cook until smooth and hot, but do not boil. Dip tortillas in sauce; lay on plate and fill with some chicken and a little shredded cheese. Roll up and put into individual gratin dishes (two to a dish) or a large 10x15-inch casserole either of which have been sprayed with vegetable spray. Cover with sauce and sprinkle cheese on top. Cover dishes with parchment which has been cut to fit and then with aluminum foil. Refrigerate for 12 hours or freeze for up to 2 months. Bake refrigerated individual dishes 1 hour. Remove foil and paper and bake for 10 minutes more. Bake frozen for 1 hour and 15 minutes, removing foil and paper and baking 10 minutes more before serving. Sprinkle with paprika.

The starter course for this breakfast was a warm winter plum and cherry compote with cream. The casserole was served with a melon mélange and corn muffins. Dessert was a hearty apple crisp with vanilla ice cream.

Warm Winter Plum Cherry Compote

1 large can purple plums (or fresh plums)* with syrup
1 can sour cherries and juice
2 cups seedless red grapes
3 cups red wine, champagne or white Zinfandel or a mixture of wines
2 cups water
1 cup sugar
3 Tbsp tapioca
1 stick cinnamon

Pit plums and cut up into fourths. Place in large heavy saucepan with cherries, juice, grapes (I split large ones to release their juice), wine, water, sugar, tapioca and cinnamon. Bring to a boil; lower heat and simmer for 1 hour, stirring occasionally and adding water or fruit juice if compote looks too thick. Serve warm with heavy cream poured over the top.

*If using fresh plums, pit them and put them in the saucepan with 1 cup fruit juice (grape or apple); add ½ cup additional sugar and 1 Tbsp. more tapioca.