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Lobster 'n' Artichoke Quesadillas
“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.
6 Servings
Prep/Total Time: 30 min.
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.
Nutrition Facts:
3 wedges equals 333 calories, 8 g fat (3 g saturated fat), 30 mg cholesterol, 991 mg sodium,
© Taste of Home 2013
2 of 2
Lobster 'n' Artichoke Quesadillas
(continued)
Nutrition Facts:
39 g carbohydrate, 6 g fiber, 18 g protein.
Diabetic Exchanges:
2 starch, 1 lean meat, 1 vegetable, 1 fat.
Wine:
Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as
Sauvignon Blanc
or
Pinot Grigio
.
© Taste of Home 2013