Lobster 'n' Artichoke Quesadillas |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âLobster, artichokes, cheese and spices - my favorite things,â writes Allene Bary-Cooper. âPut them together in a quesadilla and it is fantastic fare.â 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:
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.
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