Ingredients

• 1 Pouch CSI Vegan Chili
• 8oz Chihuahua cheese (sub Monterey Jack)
• 8oz Oaxaca cheese (sub mozzarella)
• 2ea Roasted poblano chili (or bell pepper)
• 4oz Cilantro
• 1 small white onion, diced
• Tortilla Chips

Directions

1. 1.Preheat oven with Cazuala inside to 375ºF and warm Chili in a sauce pan.
2. Spoon or ladle warm chili into hot cazuela about halfway up sides.
3. Add cheese mix on top of chili and return to oven for 5 -10 minutes until cheese is melted and starting to brown.
4. Remove from oven when ready to serve pour tequila on top and set afire, serve immediately.