Apple Cheddar Quesadillas with Cranberry Coleslaw

Quesadillas

6 Tortillas (Traditional, Fat-free, Whole Wheat or Red Chile)
12 oz shredded cheddar cheese
2 apples (any sweet, crunchy variety like Gala or Fuji), washed and sliced
2 TB butter

Cranberry Coleslaw
1/4 cup mayonnaise
2 tsp lemon juice
1 TB sugar
salt to taste
1 10 oz bag shredded cabbage coleslaw mix
1 large carrot, peeled and grated
2 scallions, green and white parts thinly sliced
1/3 cup dried cranberries
1/4 cup chopped walnuts, optional

To prepare quesadilla, sprinkle 2 to 3 TB cheese over one half of tortilla. Place several apple slices, barely overlapping, on top of cheese. Then sprinkle 2 more Tbs. of cheese on top of apples and fold tortilla in half. Repeat with remaining tortillas. Heat butter in skillet over medium-high heat and cook quesadillas until the cheese melts and the tortillas are golden brown on both sides.

To prepare coleslaw, whisk mayonnaise, lemon juice, 2 Tbs. water, sugar and salt together in a small bowl. Combine shredded cabbage, carrot, scallions, cranberries and walnuts in a large bowl. Pour dressing over cabbage mixture and toss well to coat. Allow coleslaw to sit at least 15 minutes before serving, tossing occasionally.

Serve immediately with coleslaw on the side.