Chinese Quesadilla    Ingredients A     1½ lbs. Ground Pork 1   lb. Raw Shrimp (chopped into small pieces) 1 bunch Green Onion (finely chopped) 2 Tbs.  Soy Sauce 1 tsp. Cooking Wine 2 tsp. Sesame Oil 1 tsp. Sugar   Dash Salt, pepper   Dash 5-spice powder, cinnamon (optional)       Ingredient B   24  sheets Flour Tortilla (medium size)          In a large bowl, mix well Ingredients A set aside ready to use. On a dinner plate, take out one sheet of tortilla at a time, scoop 1½ - 2 Tablespoons of meat mixture onto the tortilla, and evenly spread the meat mixture on top half of the circular tortilla. Then, fold the tortilla in half. Repeat this until all the meat mixture and tortilla are finished. Pan fry each in 1 Tablespoon cooking oil, medium to high heat. Remove when both sides are golden brown. Uncooked quesadilla can be stored in freezer. Separate each quesadilla with saran wrap to avoid sheets of quesadilla sticking to each other.   You can enjoy Chinese Quesadilla as an appetizer or as lunch with a bowl of soup.