QUESADILLAS
Make thin corn-meal pancakes six inches across. Dip one in hot chile sauce, lay on a plate and cover with raw onion chopped fine, grated cheese and stoned olives cut in half. Lay on this six other pancakes, each dipped in the chile sauce and covered with the onion, cheese and olives. Pour the remaining sauce over the top and set in a hot oven for a few minutes. Serve hot, cutting like layer-cake.
