Artichoke Quesadillas Recipes

LOBSTER 'N' ARTICHOKE QUESADILLAS

Lobster 'n' Artichoke Quesadillas image

"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.

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 18 servings.

Number Of Ingredients 8

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

Steps:

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 : Calories 113 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 390mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

ARTICHOKE QUESADILLAS

Artichoke Quesadillas image

If you like artichokes, you will LOVE these Artichoke Quesadillas. They are so simple to make and the taste is outstanding! They can be served as an appetizer or as a light lunch/dinner with rice and beans (or something else) on the side. This recipe is from azfamily.com.

Provided by Southern Polar Bear

Categories Vegetable

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 large garlic clove, peeled
2 (6 ounce) jars marinated artichoke hearts, drained and liquid reserved
6 large basil leaves, cut in chiffonade (finely cut strips or ribbons)
6 flour tortillas (8- to 10-inches in diameter)
2 cups monterey jack cheese, grated
1 poblano chile, roasted, peeled and cut into thin strips

Steps:

With a food processor running, add the garlic clove through the feed tube until it is finely chopped.
Add the drained artichoke hearts and the basil; pulse until mixture is finely chopped. (This can be prepared a few days ahead, covered and chilled).
Spread one half of each tortilla with a few tablespoons of the artichoke mixture. Sprinkle about 1/3 cup of the grated cheese over the artichoke spread.
Arrange a few strips of chili over the cheese.
Fold tortillas in half over the filling and brush both sides with some of the reserved artichoke marinade.
Heat a large non-stick skillet over medium-high heat.
Put 2 to 3 quesadillas into the skillet and cook until lightly browned; turn over and cook until golden.
Remove from skillet and cut into 4 to 6 wedges.
Repeat with remaining quesadillas.

Nutrition Facts : Calories 400.9, Fat 20.8, SaturatedFat 11.7, Cholesterol 50.3, Sodium 671.6, Carbohydrate 34.6, Fiber 6.4, Sugar 2.6, Protein 20.9

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