How to make it

1. Place chicken breasts into a bag along with 2 cups Lee Kum Kee Lime Cilantro Hoisin Sauce. Marinate in the fridge for a few hours or overnight. 
2. Grill the chicken breasts until cooked through, 5-7 minutes per side. Take off the heat and let cool. Once cooled, shred it using two forks and place into a bowl. 
3. Add ½ chopped jalapeno, green pepper and corn and mix in with the shredded chicken. 
4. Heat a large pan on medium high heat with olive oil. 
5. Place a heap of cheese into the flour tortilla and then a few big scoops of the shredded chicken. Fold it over and place in the pan. Press down to flatten it out a bit. Cook for a few minutes on each side until tortillas are crispy and the cheese is melted. 
6. Garnish with chopped cilantro, remaining sliced jalapeno peppers and a side of lime wedges. Repeat until 8 quesadillas are done.