A juicy, sliceable chicken loaf loaded with Jalapeño, sharp cheddar, warm Tex-Mex spices, and a hint of lime. Designed for clean deli-style slices but bold enough to stand on its own.

Ingredients

Meat Base

• 2 lbs boneless skinless chicken thighs
• 1 lb chicken breast

Binding & Liquid

• 1 Tablespoon kosher salt
• 1/2 teaspoon Fiesta Curing Salt (or Prague Powder #1)
• 1/2 cup ice-cold chicken stock

Tex-Mex Seasoning

• 3 Tablespoons Fiesta Lime Pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon MSG
• 1/ 2 teaspoon oregano
• 1 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper

Flavor Boosters

• 1 Tablespoon lime zest
• 1 Tablespoon lime juice

Inclusions (The Good Stuff)

• 1 cup shredded sharp cheddar
• 8 Jalapeños, corse diced
• 1 Serrano pepper, finely diced
• 1/2 cup roasted red peppers (or fire-roasted tomatoes, drained well)
• 1/4 cup chopped cilantro (optional)

Optional (Recommended for clean slices)

• 1 teaspoon unflavored gelatin (bloomed in 2 Tablespoons cold stock)

Tex-Mex Spice Coating

• 1 Tablespoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon Fiesta Lime Pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon coarse black pepper
• 1/2 teaspoon dried oregano
• 1 teaspoon finely grated Cotija or parmesan cheese powder (optional for a richer crust)

Preparation

1. Grind the Chicken – Using your KitchenAid Meat Grinder Attachment, coarsely grind all chicken breast and half of the thighs. Finely grind the remaining thighs. This combination of textures ensures both structure and tenderness.
2. Build the Bind – Mix the fine-ground chicken with salt (and curing salt if using) until sticky. Gradually add ice-cold chicken stock and bloomed gelatin, if using, to achieve a tacky, paste-like consistency.
3. Combine Everything – Fold in the coarse-ground chicken. Add all Tex-Mex spices, lime zest, and lime juice, mixing thoroughly until evenly distributed.
4. Add Inclusions – Gently fold in shredded cheddar, diced Jalapeños, roasted red peppers, and cilantro. Distribute evenly to create a visually appealing cross-section.
5. Pack the Ham Press – Load the mixture into the press in layers, pressing firmly between each layer. Eliminate air pockets to ensure a compact loaf that slices cleanly.
6. Cook (Control Freak Method) – Fill the press with water to about two-thirds. Maintain a temperature of 152–155°F and cook for 2.5–3 hours until fully cooked.
7. Chill & Set – Optionally use a 20-minute ice bath to cool faster, then refrigerate overnight in the press. Proper chilling ensures clean, uniform slices.
8. Add a Tex-Mex Spice Coating — Combine all the Tex-Mex Spice Coating ingredients in a shallow dish.
9. Remove the chilled loaf from the press and lightly brush the outside with 1 Tablespoon lime juice or a thin film of neutral oil.
10. Spread the spice mixture on a tray.
11. ÑRoll the loaf gently until all sides are coated evenly.
12. Wrap and refrigerate 2–4 hours before slicing so the coating adheres firmly.

Cook’s Notes

• Drain peppers well—excess moisture weakens the bind.
• Avoid overloading cheese to prevent gaps.
• Lime should be subtle, not overpowering.
• For extra heat, leave Jalapeño seeds in or add chipotle powder.

Serving Suggestions

• Slice thin for sandwiches with chipotle mayo.
• Dice and crisp in a pan for tacos.
• Serve with eggs and salsa for breakfast.
• Stack on a torta roll with avocado.

Pro Move

After chilling, slice thick and sear in a hot pan for crispy edges, melty cheese pockets, and intense Tex-Mex flavor.

Beverage Suggestions

• Margarita (classic lime or spicy)
• Mexican lager or light pale ale
• Sparkling water with lime for a non-alcoholic option