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Hand holding Stacked Masala Scrambled Egg Quesadillas on a plate

Indian Quesadilla | Egg Bhurji Quesadillas

Kanwaldeep Kaur
Super easy meal for the rushed days! The Indian Quesadilla aka Indian Scrambled Egg quesadillas are loaded with all the essential nutrients and it is a perfect grab and go meal option.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast, Main Course
Cuisine American, Indian, Mexican
Servings 4


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)


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.


  • 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.
Keyword bhurji, dinner, easy, fusion recipe, indian, lunch, quesadillas, quick, scrambled eggs