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This was the quesadilla that almost wasn’t.
I know, since I cook day in, day out you would think I would be pretty fast in the kitchen, but the truth is I am not. Actually, I feel like the world’s slowest cook. I over think every ingredient, whether to add this or that, do I cook it on the stove or on the grill, do I add a sauce or leave it be, yada, yada, yada. I also make the most disastrous of a mess. Even if it is a super simple meal like this pasta or these bowls, somehow I still manage to make a giant mess.
Oh, and I also make a lot of mistakes. A lot.
One day, I hope I become better at this whole process, but considering that I feel like I have been doing this forever and nothing has changed, I am not holding my breath.
Anyway, the day I made these the sun was so bright and the sky so blue. Perfect for some salmon quesadillas. Only, I decided pretty late in the day that I was actually going to make these and then no one told me that the architect for the barn was coming.
Oh my gosh. Focusing on making these and half listening to what the architect was saying was nearly impossible. I mean, someone could have told me he was coming. I would have tried not to be cooking, so I could pay attention and not burn the bottom of all the quesadillas while telling Lee (the architect) that I want a giant walk in pantry. Hey, the pantry is important stuff.
So that is my excuse for not having any process shots included with today’s post – zero, nada, none! And eight shots from basically the same angle. So sorry.
But planning out your new house is kind of distracting, not to mention crazy exciting.
I will do a post on the progress of the barn soon, but it is finally beginning to take shape. Plans are being drawn, the kitchen is being talked about and decisions like where I want my office to be window placement are all taking shape. It’s really happening!
Good for me, bad for you (plenty of distractions)… and these quesadillas. Again, sorry about the lack of creative photos.
But these quesadillas?
Both addicting + delicious.
It’s no secret that I have a thing for Asian and Thai flavors. My brother says I need to cook more normal food, and he is probably right, but I can’t get my brain to think anything other than tropical and Mexican. It’s sort of a problem because while… I write a food blog and I need to keep things interesting around here. But for some reason, lately I just can’t get enough of the Thai + Mexican flavors. Alone or combined, they are so good.
So expect more to be coming your way.
Also, I love mangos and pretty much want to find a way to include them in everything I make, but for the sake of this blog, I wont. Just know that I really wanted too.
Oh, and I made my own sweet Thai chili sauce. I actually have been making my own for a while now since it is so easy. I would be sharing the recipe with you today, but like I said, I got totally distracted and never got to take any pictures of the sweet Thai chili sauce on its own. So that will be coming soon as well!
Sweet Thai Chili Salmon Quesadillas with Spicy Mango.
Servings: 4 Quesadillas
Calories Per Serving: 1152 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Sauce
- 3/4 cups sweet thai chili sauce
- 1/4 cup soy sauce
- 2 tablespoons dark brown sugar
- 1 tablespoon peanut butter
- 1/2 cup coconut water or milk
- 2 tablespoons rice vinegar
- 1 lime juiced
- 1 clove garlic minced or grated
- 1 tablespoon fresh ginger grated
- 1/2 teaspoon pepper
Quesadillas
- 4 tablespoons olive oil divided
- 1 pound skin on salmon
- 2 cups chopped napa cabbage
- 3/4 cup shredded carrots
- 1 red bell pepper sliced thin
- 1/2 cup chopped peanuts
- 1 cup [coconut rice | https://www.halfbakedharvest.com/hawaiian-hula-pork-fajitas-pineapple-slaw-coconut-rice/] or steamed white or brown rice
- 8 large flour tortillas
- 8 ounces mozzarella cheese shredded
- Frech cilantro or basil
Spicy Mango
- 2 mangos peeled, pitted and diced small
- 1 red chile seeded + diced
- 1/2 lime juiced
- Teensy drizzle of sesame peanut or olive oil
- Pinch of cayenne pepper
- Pinch of salt
Instructions
- To make the sauce, combine the sweet thai chili sauce, soy sauce, dark brown sugar, peanut butter, rice vinegar, lime juice, garlic, ginger and pepper in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5-10 minutes or until sauce has thickened slightly. Remove from the heat and set aside.
- Place the salmon on a plate and rub with 1 tablespoon olive oil. Gently rub 2-3 tablespoons of the sauce on the salmon.
- Heat a medium size skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the red pepper slices, cabbage and carrots. Stir fry for 2 minutes and then drizzle about 2-3 tablespoons of the sauce over the veggies, toss well and continue to cook until the veggies are tender. Remove the veggies from the pan. Reduce the heat to medium and add another tablespoon of olive oil, now add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Chop the salmon into bites.
- To assemble the quesadillas, heat an electric griddle or skillet over medium heat. Add a bit of olive oil. Place 4 tortillas down on a clean counter, covering each with a bit of the sauce and then sprinkle with a bit of the cheese.Then evenly distribute the rice, top that with the veggies and then add the chopped salmon. Sprinkle with a little more of the cheese. Place the tortilla on the griddle or skillet, then cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
- Cut into fourths and serve with the spicy mangos and any remaining sauce or sweet thai chile sauce. Sprinkle with cilantro and avocados.
- To make the spicy mangos toss the mangos and chopped red chile pepper with the lime juice, a drizzle of oil, a pinch of cayenne and salt. Toss again.
Notes
*Sauce adapted from my [Enchiladas | https://www.halfbakedharvest.com/cheesy-sweet-sour-pomegranate-thai-chicken-enchiladas/]
Oh, and another oh. Yes, I know, I say “oh” far too much. Tomorrow I may work on that, but probably not. Anyway, quesadillas kick Thursday in the butt. Just sayin.
I’m seeing Coconut water in the ingredient list but not seeing it part of the sauce when you bring it all to a boil. Did you end up not adding it or is this a flavor component I don’t want to miss?
Excited to make this meal!
Hi Kahri,
You are going to add the coconut water or milk in step 1. Please let me know if you have any other questions, I hope you love this recipe! xx
Hey! These look awesome and I’m making them for dinner tonight. I see peanuts listed in the ingredients but you don’t address what to do with them in the instructions! Also, you say to sprinkle on avocados but avocados aren’t listed in the ingredients 🙂 I can’t wait to try these tonight!
hey michael! Sorry, this is probably too late, but the peanuts are sprinkled on just before eating and the you need only 1 avocado. hope you love this!
We made these tonight (except with chicken–we’re not big salmon fans) and they were absolutely delicious! Definitely will be making these again!
Ya! So happy you loved this! Thanks Steph!
So exciting to hear about the barn updates, and I love the mango in these!
Seriously loving these quesadillas 🙂 what a fantastic recipe!!
Thanks! 🙂
The quesadilla that almost wasn’t !?! C’mon I’m glad you posted this – homegirl this is awesome!
Thanks Megan!
I was just looking at the recipe and in the sauce, it says 2 tablespoons ___________?
Rice wine vinegar! So sorry and I fixed the recipe. Thanks!
Oh my freaking goodness this looks amazing!
Thanks so much, Chris!
Insanely delicious! I just can’t think of a better weekend dinner than quesadillas!
Thanks Julia!
Mmmmm…I need to make this for me and my husband. Wonderful!!
Thank you! 🙂
I love everything about your quesadillas. Fabulous recipe, thanks for sharing!:)
Thank you so much, Nacy!
I love that fire spicy hot sauce fruity taste!
Thanks! Me too!
These look so delicious! You could have posted the same photo 12 times and I would still be drooling over it by the end! I am not in agreement with your Brother on this one – I love the Thai / Asian spice infusion you added!
The barn sounds super exciting and like a perfect fit for you! I wish I had more people to feed…seriously. My Husband sometimes gets annoyed when i get on a baking streak.
Thank you so much, Lindsey!!
Oh and Seriously, just come and join me over here. There is PLENTY of people to feed. TOO many if you ask me, LOL!
Ummm, no apologies necessary. I’m just glad you posted these ‘dillas and I will happily oogle over every photo. And yay for the barn progress! 🙂
Thanks so much, Stephanie! And I still cannot believe that barn is happening. I feel so grateful! Oh and if you have any ideas send them my way! 🙂