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2 cups cooked, diced chicken breast1 cup barbecue sauce3 cups (12 ounces) Wisconsin queso quesadilla cheese, shredded3/4 cup sliced green onions1 tablespoon chili powder3/4 teaspoon ground cumin1/2 teaspoon sugar10 (9-inch) flour tortillas2 cups salsa2 cups guacamole1 cup sour cream20 cilantro sprigs
Combine the chicken, barbecue sauce, cheese, green onions, and seasonings. Spread the chicken mixture over half of each tortilla, spreading to the edge. Fold the plain half over filling; press down firmly. Cook the filled tortillas in a dry skillet until crisp and lightly browned, turning once. For each portion, cut the quesadilla into six wedges. Place on a serving plate, with the points toward the center. Serve with salsa, guacamole, sour cream, and the cilantro sprigs.
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