Combine the chicken, barbecue sauce, cheese, green onions and seasonings. 

Spread the mixture over half of each tortilla, spreading to the edge. 

Fold the plain half over filling; press together. 

Cook the filled tortillas in a dry skillet until crisp and lightly browned, turning once.

Cut quesadilla into six wedges. Place on serving plate, with points toward the center. Serve with salsa, guacamole, sour cream and cilantro sprigs.