Directions:
1. In a small bowl, combine the grated Parmesan cheese, fat-free mayonnaise, chopped artichoke hearts, chopped roasted sweet red pepper, and minced garlic.
2.x until well combined.
3. Spread the artichoke mixture evenly over 3 of the flour tortillas.
4. Sprinkle the lobster meat and shredded part-skim mozzarella cheese over the mixture on the 3 tortillas.
5. Place the remaining 3 flour tortillas on top of the filled tortillas to create sandwiches, then press down lightly.
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6. Heat a greased cast-iron skillet or griddle over medium heat.
7. Cook the quesadillas in the skillet until the cheese is melted and the tortillas are golden, about 2 minutes per side.
8. Remove from heat and cut each quesadilla into 6 wedges.
