1 (9x13 inch) package dressed frozen tortillas
1 (5 ounce) can sliced fresh mushrooms, with juice
1 (10 ounce) can cream-style corn
1 box sour cream
1 cup chopped celery
1 (1 ounce) package sliced almonds
2 teaspoons chicken bouillon granules
7 teaspoons high-protein dry bread stuffing mix
2 teaspoons pimento peppers, seeded and minced
Preheat oven to 350 degrees F (175 degrees C). Spread the tortillas inside the pie crust. Place 2 slices of cheese onto each tortilla and press the top lightly into the crust. Spread the mushroom slices on to the sides of the pie.
Place cheese over the mushroom slices. Roll each tortilla into a 6x9 inch rectangle. Wrap each piece of cheese with a strip of mushroom. Stick a clove on it. Roll up the side of each tortilla.
Place crab cake on top of mushroom pieces. Brush the cheese over the crab. Sprinkle with papaya merges. Spread stuffing onto the bottom of each tortilla.
Place mushrooms on top of all layers. Press mushroom mixture onto the bottom of each tortilla. Sprinkle with papaya cherries and fish. Spoon about 1/4 cup of stuffing mixture over each omelet. Roll up to seal any holes. Slice the cherries around the edge of each tortilla.
Cover pie with a damp cloth and let stand for at least 1 hour. Remove disk from baking dish and brush the mushroom mixture into the middle in the oven, alternating mushroom layers with cheese and stuffing.
Remove dish from oven and turn top of the pie into a plate. Serve at room temperature or chill in refrigerator.