Lobster 'n' Artichoke Quesadillas Recipe

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“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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
Originally published as Lobster 'n' Artichoke Quesadillas in Light & Tasty December/January 2008, p15

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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