Indian Quesadilla | Egg Bhurji Quesadilla
Super easy meal for the rushed days! The Indian Quesadilla aka Scrambled Egg Quesadilla Indian Style are loaded with all the essential nutrients and it is a perfect grab and go meal option. Gobble the Egg Bhurji Quesadillas up for breakfast, lunch or dinner, works anytime. Read on!!
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I had posted the recipe for scrambled eggs sometime back. Now, I am back with another recipe to use up the leftovers, if any, from the original bhurji recipe, or you can even start from scratch, making the egg mixture first and then preparing the Indian scrambled egg quesadillas.
I have another recipe for the Egg Bhurji Rice, which I made using the bhurji leftovers. It’s a great way to use the same recipe in three different ways. But for now, let’s concentrate on the current recipe.
This recipe is loaded with nutrients, and since I have added some veggies to it, onions, bell peppers and spinach, these veggies make it more wholesome. Scrambled eggs is one of the basic breakfast recipes for those who love to include eggs in their diet. And there is no denying the fact that it is super easy to make, and when you load it with some chopped vegetables, it is an added bonus.
The vegetables used in this recipe are chopped onions, sweet peppers and chopped spinach leaves. But you can skip the vegetables if you like, or even add some more different options.
Also, I have used a mix of Mozzarella and Cheddar cheese. But you can go ahead with whatever cheese you have at hand. Mexican blend of cheese also works perfectly here.
You can use any brand of tortillas available at hand for these quesadillas. If you don’t have tortillas available with you, feel free to use chapatis (Indian flatbread) in place of tortillas. This will taste as good with chapatis too.
Ingredients for Indian Scrambled Egg Quesadillas
- Eggs
- Butter
- Vegetables (Onions, Sweet Peppers and Spinach)
- Spices And Condiments
- Tortillas
- Cheese ( I used a mix of Mozzarella and Cheddar Cheese)
- Sriracha Sauce (As per spice level)
I will describe the Masala Bhurji Preparation in detail in the recipe directions. But if you want, you can check out the original Masala Egg Bhurji Recipe.
Procedure for making Indian Quesadillas
- Prepare the egg mixture or if already prepared, use the leftover.
- Cook one side each of 2 tortillas on a non-stick pan. Lay one tortilla in a plate with cooked side up.
- Sprinkle cheese mixture. Layer the egg mixture on top of cheese. Drizzle sriracha sauce as per spice level.
- Sprinkle cheese mixture once again on top. Finish layering the quesadilla with second tortilla, with uncooked side up.
- Cook it in the non-stick pan till both sides are done. Cut into four pieces, and serve with a dip of your choice.
Serve Masala Egg Bhurji Quesadillas with!
The finished quesadillas can be served with the following dips:
- Tomato sauce or ketchup
- Tomato Cilantro Chutney
- Homemade or store-bought Salsa
- Ranch
- Mexican Queso Dip
Continuing the tradition, here comes the 34th recipe under My Julie & Julia Project. For those who don’t know, I had started this project last year, under which I had planned to post 100 recipes from my kitchen by the end of the year 2019. But since I got busy with other priorities in life, I have planned to continue the tradition in 2020. So, this is the Recipe #34 for you all.
If you like this recipe, do check out these other breakfast options from my blog as well.
- Banana Oatmeal Waffles
- Carrot Broccoli Rava Uttapam (Savory Semolina Pancakes)
- Mashed Potatoes Quesadillas Recipe – Indian Style
Without taking more time of yours, let me take you straight to the recipe of Indian Style Egg Bhurji Quesadillas!
Leftover Egg Bhurji Indian Quesadillas Method (Step-by-step with pictures)
- For step-by-step recipe of Masala Scrambled Eggs, refer to this link:
- Heat a non-stick pan/skillet and cook one side each of 2 tortillas. Lay one tortilla in a plate with cooked side up. Sprinkle 1/2 cup of cheese mixture on top of the tortilla.
- Layer it with 1/2 – 3/4 cup of scrambled egg mixture on top of cheese. Drizzle almost 1/2-1 Tbsp of sriracha sauce (increase or decrease the sauce as per spice level liking).
- Sprinkle 1/2 cup of cheese mixture once again on top. Finish layering the quesadilla with second tortilla, with uncooked side up. Cook the prepared quesadilla in the non-stick pan on low-medium heat till both sides are done, be careful not to burn the tortillas. Repeat all the above steps for preparing the second quesadilla, with the remaining ingredients.
Finally, cut the quesadillas into four pieces each, and serve with a dip of your choice.
Indian Quesadilla | Egg Bhurji Quesadillas
Ingredients
For Masala Scrambled Eggs
- 4 Eggs
- 1 1/2 tbsp Butter
- 1 Onion Large, diced
- 4 Sweet Peppers diced
- Spinach leaves A handful, chopped
- Salt To taste
- Black pepper powder A pinch
- Red chili powder A pinch
- 1/3 tsp Coriander powder
- 1/3 tsp Sesame seeds
- 1/3 tsp Italian seasoning/Mixed herbs
- 1 Green chili/Jalapeno Optional, finely chopped
- Cilantro/Coriander leaves A handful (chopped), to garnish
For Quesadillas
- 4 Tortillas large sized
- 2 cups Egg Mixture Prepared with ingredients mentioned above for Scrambled Eggs or use leftover
- 2 cups Cheese I used a mix of Mozzarella and Cheddar cheese, you can use whatever is easily available
- Sriracha sauce A drizzle (As per spice liking, I used almost 1 Tbsp in all)
Instructions
For Masala Scrambled Eggs Preparation
- Heat a non-stick skillet/pan and add the butter. Once the butter is melted, add in the chopped green chili/jalapeno (if using) and diced onions. Saute onions for few minutes till they are golden brown in color.
- Now add in the diced sweet peppers and saute again for a minute. We don't saute it for too long as we want to preserve some crunch in the peppers. Add in the chopped spinach and saute for half a minute.
- Add salt and rest of spices (black pepper powder, red chili powder, sesame seeds, coriander powder, Italian seasoning and minced garlic) to the veggie mixture and saute for few more seconds to mix in the spices.
- Now, one by one, break the eggs in the pan. Slowly start stirring the eggs. You have to keep stirring constantly to create the perfect egg scramble, otherwise the eggs can stick to the bottom of the pan and give a burnt taste.
- After 2-3 minutes, a homogeneous mixture starts to form, and then you can turn off the stove. Garnish with chopped cilantro/coriander leaves.
For Scrambled Egg Quesadilla Assembly
- Heat a non-stick pan/skillet and cook one side each of 2 tortillas.
- Lay one tortilla in a plate with cooked side up. Sprinkle 1/2 cup of cheese mixture on top of the tortilla. Layer it with 1/2 - 3/4 cup of scrambled egg mixture on top of cheese.
- Drizzle almost 1/2-1 Tbsp of sriracha sauce (increase or decrease the sauce as per spice level liking). Sprinkle 1/2 cup of cheese mixture once again on top. Finish layering with second tortilla, with uncooked side up.
- Cook the prepared quesadilla in the non-stick pan on low-medium heat till both sides are done, be careful not to burn the tortillas.
- Repeat all the above steps for preparing the second quesadilla, with the remaining ingredients.
- Finally, cut the Indian style quesadillas into four pieces each, and serve with a dip of your choice.
Notes
- I have used a mix of Mozzarella and Cheddar cheese. But you can go ahead with whatever cheese you have at hand. Mexican blend of cheese also works perfectly.
- You can use any brand of tortillas available at hand for these quesadillas.
- If you don’t have tortillas available with you, feel free to use chapatis (Indian flatbread) in place of tortillas.
- Increase/decrease the quantity of sriracha sauce as per spice level.
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