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.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.