A Macedonian summer dish without a tomato and a pepper is not a Macedonian dish. Add a crumble, or few, of sheep cheese (similar to feta), and it’s complete.
Take away those three ingredients and it’s someone else’s dish, not ours.
Like many of you out there, I modify most of our meals to suit my family’s taste. You will probably never ever see my husband eating a traditional Mexican quesadilla, but you serve him a Macedonianized (that’s not a word, is it?) quesadilla and he is game! Same goes for my father, my mother, even myself.
But that’s the beauty of food; you can change it up any way you wish and it will always be delicious, especially to those whom you serve it to.
I’m sure someone will disapprove – we all have a black sheep in the family. 😉
- 1/2 tablespoon olive oil
- 2 green bell peppers sliced into strips, divided
- 2 tomatoes chopped into 1-inch pieces, divided
- salt and fresh ground pepper, to taste
- 4 8-inch Flour Tortillas
- 2 chicken breasts shredded, divided
- 1/2 cup crumbled sheep cheese or feta cheese divided
- hot sauce
- Heat olive oil in a frying pan over medium heat.
- Add in the chopped tomato and pepper strips; cook for 5 to 6 minutes, or until softened, stirring occasionally.
- Divide mixture between 4 flour tortillas.
- Top with shredded grilled chicken and feta.
- Serve with hot sauce.