Lobster ‘n’ Artichoke Quesadillas

Total Time

Prep/Total Time: 30 min.


18 servings

“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.
Lobster 'n' Artichoke Quesadillas Recipe photo by Taste of Home


  • 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


  1. In a small bowl, combine the Parmesan cheese, mayonnaise, artichokes, red pepper and garlic. Spread over 3 tortillas. Top with lobster, mozzarella cheese and remaining tortillas; press down lightly.
  2. In a greased cast-iron skillet or griddle, cook quesadillas over medium heat until cheese is melted, about 2 minutes on each side. Cut each into 6 wedges.

Nutrition Facts

1 wedge: 113 calories, 3g fat (1g saturated fat), 16mg cholesterol, 390mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 5g protein.

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