It’s Tuesday, so why not? Tenderized these breasts to within half an inch, then marinated them in a homespun chili lime spice concoction before grilling along with pineapple, bell peppers, jalapeño and red onion for a sweet, smoky salsa. Whipped up a silky avocado crema to top it off. Despite all the prep work and time that went into this, I felt it was missing an element called queso.