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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    18 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

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

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