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Lobster 'n' Artichoke Quesadillas

 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 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

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Lobster 'n' Artichoke Quesadillas (continued)

Nutritional 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.