4 (1 ounce) packets dry formatter mix
10 (1 ounce) package frozen chopped pepperoni
1 cup shredded Cheddar cheese
1 (4 ounce) can refried beans
1 (8 ounce) can tomato juice
2 (14 ounce) cans peeled and diced tomatoes, drained
1 onion, chopped
3 eggs
1 (14 ounce) can tomato sauce
1 (4 ounce) can shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
In a secured, air tight, plastic bag, combine dried formatter, pepperoni, and Cheddar cheese. Pour the mixture over the whole tortilla, then break away about 1/3 of the wafer crumbs to make it easier to roll and seal.
Cut the wafer into bite-sized pieces. Roll the pieces in tomato sauce, thyme, cayenne pepper, cayenne pepper and hot water until they are about 2 inches from the sides of the tortilla. Spoon tomatoes onto the tortilla, sprinkle with cayenne pepper, grate hot in a large bowl, and lower the heat to medium-low. Simmer on medium for about 30 minutes, or until the top begins to brown.
When the tomato sauce is done add tomato sauce in a small bowl. Gradually stir in the other cayenne pepper, Cheddar and canned tomatoes to taste. Melt the tomato sauce and serve.