Mexican Vegetarian Chile Rellenos & Margarita Cupcakes....Yum!

Last week I made some yumminess that I thought I would share with my readers....

Vegetarian Chile Rellenos and Margarita Cupcakes. 

Chile Rellenos

 4 Poblano Chili Peppers

1 bag on instant rice

2 cups of vegetable broth

1/2 large white onion

1 small can chopped green chili

1 can pinto beans, drained

2 cups mozzarella or your favorite cheese

Toppings Optional: Chopped Tomatoes, Cilantro, Red Onions, Avocado, Sour Cream, Salsa

Boil 2 cups of vegetable broth & 2 cups water in a large pot.  Once it comes to a boil, 

Add 1 - bag of instant rice.  (We used brown rice, but you could use white)....Cook rice per instructions on the box.

Meanwhile turn the oven on boil, and place your poblano peppers onto a sheet pan covered in aluminum foil.  Keep a close eye on them and rotate as needed.  You want them to brown up a little and for the skin to blister. - Approximately 10 minutes.

Dice 1/2 of a large white onion....heat 1 tablespoon of oil in a large skillet.  Add the diced onion, 1 small can of green chiles, & 1 can of pinto beans, drained.  

Once your onions have began to caramelize, remove from heat and add your cooked rice.  Stir the mixture well.  You can also add some pulled rotisserie chicken or cooked ground beef if you would like, but we enjoyed ours without any meat.

Remove the peppers from the oven once they have browned and bubbled....turn your oven down to 400 degrees. Place your peppers into a ziplock bag to sweat, or once they have cooled down, slowly pull the skin off the peppers.  You will also need to deseed and remove the stems from each pepper.  

Lay out each pepper onto an aluminum foil covered sheet pan.  I cut our 2 peppers in half and made 4 open face peppers, but you can cover your peppers back up, if you would like.  Top with mozzarella or your favorite cheese :)...and place back into the oven until the cheese melts.  Approximately 5 minutes

Chop up the toppings of your choice....We cut up fresh tomatoes, red onions, cilantro, and my favorite avocado.  

Wahhhla!  Sorry its a pretty bad picture... but it was YUMMY!!

Now onto dessert....Margarita Cupcakes.  My friend, Ashley, from Georgia-Pacific gave me the recipe for this one, so I have to thank her for this. :)  **You can also sub the margarita mix for champagne and make Pink or Blue Champagne Cupcakes (great idea for a baby shower)!!

Margarita Cupcakes

1 box white cake mix

1 1/4 cups margarita mix

1/2 cup vegetable oil

3 egg whites

5 - 7 drops green (I found a new neon green) food coloring

Bake at 350 for 17 - 22 minutes

Easy Homemade Frosting:

1/2 cup butter, softened

4 cups powdered sugar

1/2 cup margarita mix 

(you might need add a little more if it doesn't come to the "frosting" consistency)

2 tsp vanilla extract

7 - 10 drops green (neon) food coloring

Garnish: Limes, Sugar Crystals, Edible Pearls, Etc.  

A little trick on icing your cupcakes.  Fill a sandwich size ziplock with your homemade icing...make sure to zip it closed tight (my icing had the tendency to ooze out the top).

Cut off a small tip on the bottom corner of your bag to create your own pipping bag.  Then start icing your cupcakes, one by one.  

I topped off each cake with a small slice of a lime to give it the feel of a real margarita.  You could also add a little rock salt on top if you want to get festive.  

Ta Da!  Deliciousness in a little tip cup.  

What is your favorite flavor of cupcake?!?!