Lobster ‘n’ Artichoke Quesadillas

Name: Lobster 'n' Artichoke Quesadillas
Prep time: 15 min
Cook time: 15 min
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

“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.

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.

Nutrition 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.

Originally published as Creamy Lobster and Artichoke Quesadillas in Light & Tasty December/January 2008