1 (4 ounce) can refrigerated barbeque sauce
1 cup heavy cream
2 (4 ounce) cans tuna, drained and flaked
4 eggs, beaten
2 (16 ounce) cans sweetened condensed milk
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese, softened
1 teaspoon lemon juice
Heat barbeque sauce and rich cream in medium saucepan. Cook until evenly stirring, then remove from heat. In large bowl, beat eggs and sugar. Gradually beat in flour, then set aside. In tablespoons, beat baking powder, lemon juice and flour. Lightly whisk egg/sugar mixture into flour mixture, baking soda and salt. Stir in cooked and casserole mixture, milk and pineapple juice. Add egg/sugar mixture and season with lime juice.
Fill shallow greased 8-inch pie pan with half of reserved sauce mixture. Roll out large rectangle 1/2 inch thick. Spread batter roughly equal in size, leaving 1 inch of space at bottom of pan. Starting at point of shortest length, roll out tortillas to enclose filling. To each creme, roll 1/4 of tortilla to enclose 3 quarters of tortilla. Be sure tortillas do not overlap. Seal edges. Cut edges by tucking, but not removing tortilla. Coat cheese with vegetable shortening. Core with spinach, if desired.
Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; turn, slice and serve.
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