Let me make tortillas first.Mix corn flakes, wheat, salt and baking powder and set aside twice in a sieve.Add water to the powder ingredients and knead them when they are lumped together, add olive oil to finish the dough. If it becomes elastic after a long time, put the dough in a plastic bag and refrigerate it for about an hour. Take out the rest of the dough and divide it into quarters, and roll it with a rolling pin, sprinkling more powder to make a circle of the right size.You can choose the thickness and size of tortilla as you like.

Place tortillas on a medium-low heat pan and bake them back and forth.You just have to cook it until it's slightly golden brown.I used 2 tortillas for quesadilla and left the other two in the freezer.

Place the baked tortillas on a plate and cool only one laver, then cover them with plastic to prevent moisture from flying away. Corn tortillas are less elastic than regular flour. But the color is more yellow and pretty, and it's more savory.

I'll prepare the ingredients for the tortilla. Rinse the cocktail shrimp in water and remove the tail skin to dry. Grease a heated pan a little, add shrimp and stir-fry with salt and pepper. Leave it to cool down I prepared black olives, which the family didn't like very much. So I left it out of the recipe.

Apply olive oil on one side of tortilla and turn it upside down,

Spread tomato sauce only on the half. Add stir-fried shrimp and black olives (as you like) and mozzarella cheese. One thing to note is that if you sprinkle cheese on the outside, it will melt and stick out while it's being baked^^; The cheese kept sticking out and flowing down, so I couldn't believe it.

Fold in half and grill on grill pan. Bake it back and forth until the cheese melts, and it's done.