Print Options

 
 
 
 Print

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

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

  • 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.

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.

Wine Pairings

Light-Bodied White Wine

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