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Lobster 'n' Artichoke Quesadillas Recipe

“Lobster, artichokes, cheese and spices - my favorite things,” writes Allene Bary-Cooper. “Put them together in a quesadilla and it is fantastic fare.” The cook from Whichita Falls, Texas likes to serve these quesadillas with fresh avocados seasoned with fresh lemon juice and lemon pepper.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Lobster 'n' Artichoke Quesadillas Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

1/2 cup grated Parmesan cheese
1/2 cup fat-free mayonnaise
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
4-1/2 teaspoons chopped roasted sweet red pepper
1 garlic clove, minced
6 flour tortillas (10 inches)
1 cup cooked lobster meat or canned flaked lobster meat
1/2 cup shredded part-skim mozzarella cheese

Directions

In a small bowl, combine the Parmesan cheese, mayonnaise, artichokes, red pepper and garlic. Spread over three tortillas. Top with lobster, mozzarella cheese and remaining tortillas; press down lightly.
On a griddle coated with cooking spray, cook quesadillas over medium heat for 2 minutes on each side or until cheese is melted. Cut each into six wedges. Yield: 6 servings.

Nutritional Facts 3 wedges equals 333 calories, 8 g fat (3 g saturated fat), 30 mg cholesterol, 991 mg sodium, 39 g carbohydrate, 6 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Originally published as Lobster 'n' Artichoke Quesadillas in Light & Tasty December/January 2008, p15