Macedonian Quesadillas

Put a teaspoon of olive oil in a frying pan over medium heat. Add in the tomato pieces and pepper strips; cook for 8 minutes, or until softened, stirring occasionally.

Heat a large cast iron pan to medium-high heat. Add about 1/2 teaspoon of olive oil and spread it around the bottom of the pan. 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.

Cover with another tortilla, brush top lightly with olive oil, and cook for 3 minutes. Carefully flip the quesadilla over and cook for another 3 minutes, or until slightly browned.

Transfer the cooked quesadilla to a cutting board and let it cool for a couple of minutes. Cut the quesadilla into 4 wedges with a pizza cutter. Continue to do the same with the remaining ingredients.