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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.
Wow even with distractions you have still managed to create a delicious looking meal and photograph it beautifully! Can’t wait to get an update on the barn, I’m so envious that you get to design a brand new kitchen!
Thanks you so much! I still cannot even believe it is really happening. I feel so grateful!
These look amazing — and your photos are just beautiful! So impressive. And I would devour this in, like, .247 seconds.
Thanks so much, meg!
OMG Tiegh! You never fail to surprise me with your “Mexicasian” fusion food! This looks so yummy and colourful! I´ll try to make it this weekend for the fam!
Thanks so much, Dannu!
I love these flavors, killer quesadillas!
Thank you! And sorry for the late reply, you are so nice to always comment! I love seeing them! 🙂
I love how stuffed these quessadillas are – and absolutely love the thai chilli sauce – please post that recipe too.
Love the photos, I don’t know what you are talking about !
Thanks Archana! I will post it very soon!
I love love love this, but too many steps for me! I think you are hard on yourself, the pics look GREAT, styling and plating is beautiful too! I love the idea of samon in a quesedilla, MUST try! Cannot wait to see the barn! So stoked!
Thanks Sophia! Oh and I promise these are super easy. Just ignore how many steps there and don’t let that scare you off!
Thanks!
These are definitely the pretties quesadillas I have ever seen. Love the Asian flavors you added!
Thank you so much, Beth!
YUM! I love quesadillas and I love how you added salmon to it! I’ve never thought about doing that.
Thanks so much, Hilary!
Thanks Hilary!
This sounds soooo good. salmon, sweet thai chili and quesadillas. FUSION at its best! x
Thanks Trisha!
Can’t wait to see pics of the barn!!!!
Thanks so much, charlotte! Update coming soon!
Woh! Never have thought to put salmon in a quesadilla. But these look pretty amazing, I must say. Can’t wait to hear more about the barn, so I can live vicariously through that soon-to-be kitchen of yours.
Thanks Laura!! I need to text you about the barn. I SO need your help! 🙂
These look so good – how exciting that things are starting to come together for the barn! Please keep us posted on that!!
Thanks Kathy! Barn update coming soon!
The crispy edges where the cheese oozes out is my favorite part of a quesadilla..these are awesome..can’t wait for the chili sauce recipe and the barn update.
love the crispy edges too! Thanks! The barn update coming too!
I am SO glad that these quesadillas came to be! They are SO beautiful and the flavour combos? BAM! Delish.
I am also the worlds slowest cook.
And the worlds messiest. But, that’s a different story. Pinned!
So glad I am not alone! Thanks Taylor!
And yet again you totally knock it out of the park! I love that these are kind of like burrito quesadillas with the rice in there. I’m a huge Thai-lover too, so I say bring on more Thai!
That’s super exciting about your barn, btw 🙂
Thank you so much!