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Barbecued Chicken With Wisconsin Jalapeño Jack Cheese Dumplings

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Wisconsin Cheese
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2 medium leeks (about 3/4 pound)

12 medium fresh asparagus spears (about 3/4 pound)

10 ounces skinned, boned chicken thighs

3/8 cup plus 1 tablespoon barbecue sauce, divided

3 1/2 tablespoons Spice Mix, divided (recipe follows)

1/2 teaspoon salt, divided

2/3 cup (3 ounces) diced Wisconsin Monterey Jack cheese with jalapeño peppers

6 skinned, boned chicken breast halves (4 ounces each)

1/4 teaspoon pepper

6 chicken wings (about 1 pound)

24 wonton wrappers

1 egg white, lightly beaten

1 English cucumber (about 3/4 pound), thinly sliced

Tomato-Corn Sauce (recipe follows)

Spice Mix:

3 tablespoons cumin seeds, ground

2 tablespoons finely chopped fresh cilantro

1 tablespoon plus 1 teaspoon chili powder

1 tablespoon cracked pepper

Tomato-Corn Sauce:

2 cups low-sodium chicken broth

1 tablespoon Spice Mix

1 tablespoon barbecue sauce

2 1/3 cups seeded and diced peeled tomato

1/2 cup drained, canned whole kernel corn

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