1 (1 ounce) package Crooked Bell Pepper Dip
2 (3 ounce) cans chopped green chilies, drained
1 small onion, chopped
2 (3 ounce) cans crabmeat
1 (2 ounce) can diced onion
1 (8 ounce) can tomatoes, drained
1/2 cup chopped green bell pepper
1 tablespoon shredded mozzarella cheese
3 slices white bread, cubed
Place chopped green chilies and onions in a medium saucepan. Cook over medium heat until lightly browned. Peel and slice peppers into thick rings.
Place shredded mozzarella cheese in a medium round metal bowl. Crumble 1/2 cup shredded mozzarella cheese over chili, tossing to coat. Spoon diced peppers over creamed peppers.
To assemble the casserole: Place a slice of sour cream on a skewer. Dip small portion of the pepper on top of hot cooked peppers, then spread in center. Top with soft tortillas, fold over edges, seal, and secure with toothpicks. Lay slices side-to-side in 9 blankets. Top with cheese sauce. Sprinkle taco sauce over all; brush with remaining sour cream.