If making the Barbecue Sauce, combine the Ketchup (1/3 cup), Apple Cider Vinegar (1/4 cup), Brown Sugar (2 tablespoon), Paprika (1 tablespoon), Ground Cumin (1 tablespoon), Salt (to taste), and Ground Black Pepper (to taste) into a small saucepan and bring to a boil, stirring constantly.
Once boiled, simmer the sauce on low for 15 minutes, stirring occasionally. If using premade sauce, microwave for 30 seconds on heat function P8 (or at 800W).
In a separate bowl, combine the barbecue sauce and Rotisserie Chicken (1).
Fill and spread 4 Flour Tortilla (8) with the barbecue chicken filling, leaving at least 1-inch of space from the edge. Sprinkle Shredded Cheese (1 cup) over each filled tortilla and top with a second tortilla to form the quesadillas.
Toast each quesadilla in the microwave on the GRILL function (or at 1100W) on high heat for 5 minutes.
Chop the quesadillas into triangles and serve with Guacamole (1 cup), Chunky Salsa (1 cup), Sour Cream (1 cup), and Fresh Cilantro (to taste). Cooking results may vary depending on microwave oven use.