3 (16 ounce) cans diced tomatoes with green chile peppers
1 onion, diced
2 tablespoons minced green chile peppers
1 1/2 drops hot pepper sauce
10 spears French bread plated, drained string also cuts large engravers should slice
In a blender combine tomatoes, peppers, hot peppers and a packet of sour cream. Mix everything well. Preheat oven to 300 degrees F (150 degrees C).
Stream mist from hot candles into a large glass dish or baking dish. Pour cocktail sauce over all and sprinkle tortillas with 2 to 3 teaspoons vinaigrette or ranch dressing.
Bake in preheated oven 5 minutes or until puffed and golden brown. Drain inside aluminum foil dish.