Chicken Bolognese quesadilla

Chicken Bolognese quesadilla 

Ingredients
250 gms chicken mince
1 celery stalk, finely chopped
2 small carrots, finely chopped
1 medium onion, chopped
4-6 cloves garlic crushed
1 tbsp tomato paste
1 chopped tomatoes
1½ tsp oregano
1½ tsp basil
1 tsp black pepper
1 tsp chili flakes
 salt to taste
1/4 cup whole milk
To make sandwich
2 frozen paratha (I prefer Al Kabeer brand) 
1 cup chopped color peppers
1 cup shredded mozzarella cheese 
1/2 cup shredded cheddar 
 

Method:


In a pan heat oil and add chicken mince, onions, carrots and celery and cook over medium heat.
Brown mince and then cook for another 10 minutes or until veggies are soft
Add garlic and cook for an another 2 minutes.
Add all other ingredients, bring to a boil and simmer for about 10 minutes or until the mince is cooked and sauce is thicken. Keep it aside to cool.
On a pre heated tava cook two frozen parathas. ( one side side should be half cooked) 
On fully cooked side place the chicken mince mix, top it with chopped peppers and with cheese. Cover it with second paratha, fully cooked side facing down, now half cooked side of both paratha should be cooked over very low heat. Gently with help of spatula press so that both parathas stick to each other.
The parathas will crisp up and cheese will melt.
Serve hot.

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