Macedonian Quesadillas

• Olive Oil
• 1 whole Red Tomato, Chopped Into 1-inch Pieces
• 1 whole Green Banana Pepper Or Bell Pepper, Sliced Into Thin Strips
• 4 whole 8 Inch Flour Tortillas
• 1 whole Grilled Pork Chop Or Chicken Breast, Sliced Into Thin Strips
• 1/2 cups Crumbled Sheep Cheese Or Feta Cheese

1. Put a teaspoon of olive oil in a frying pan over medium heat.
2. Add in the tomato pieces and pepper strips; cook for 8 minutes, or until softened, stirring occasionally.
3. Heat a large cast iron pan to medium-high heat.
4. Add about 1/2 teaspoon of olive oil and spread it around the bottom of the pan.
5. Reduce heat to medium and take one flour tortilla and place it in the pan; layer it with half of the tomatoes, peppers, chicken, and cheese.
6. Cover with another tortilla, brush top lightly with olive oil, and cook for 3 minutes.
7. Carefully flip the quesadilla over and cook for another 3 minutes, or until slightly browned.
8. Transfer the cooked quesadilla to a cutting board and let it cool for a couple of minutes.
9. Cut the quesadilla into 4 wedges with a pizza cutter.
10. Continue to do the same with the remaining ingredients.

olive oil, red tomato, pepper, flour tortillas, chicken, sheep cheese

Taken from tastykitchen.com/recipes/main-courses/macedonian-quesadillas/ (may not work)