Spicy Skeleton Ribs
These ribs are sure to add kick to the party thanks to the haunting combination of spices. This can be served as an appetizer or even a hearty sandwich, depending on the occasion. Let the kids fill up on this before trick-or-treating.—Taste of Home Test Kitchen
Total TimePrep: 25 min. Bake: 45 min. + cooling
Makes2 loaves (14 slices each)
- 4 cups diced cooked chicken breast
- 1-1/4 cups water
- 1/4 cup tomato paste
- 2 tablespoons paprika
- 2 tablespoons lime juice
- 1-1/2 teaspoons onion powder
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons dried basil
- 1-1/2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon celery seed
- 1 teaspoon pepper
- 1 teaspoon cayenne pepper
- 1 bay leaf
- 12 ounces cream cheese, softened
- 1 tablespoon grated lime zest
- 2 tubes (11 ounces each) refrigerated crusty French loaf
- 2 cups shredded Monterey Jack cheese
- In a large saucepan, combine the chicken, water, tomato paste, paprika, lime juice and seasonings. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 20 minutes or until liquid is evaporated, stirring occasionally. Discard bay leaf.
- Combine cream cheese and lime zest. On a large piece of foil, roll one tube of bread dough into a 14x10-in. rectangle. Spread with half of cream cheese mixture to within 1/2 in. of edges; sprinkle with half of the chicken mixture and shredded cheese.
- Starting with a long side and using foil, fold into thirds. Form a 14x4-in. loaf with a seam along one side. Pinch edges to seal. Transfer to a baking sheet. Repeat. Bake at 325° for 45-50 minutes or until golden brown.
- Remove to wire racks. Cool for 10 minutes before cutting into 1-in. slices. Arrange on a large serving platter to resemble ribs with a plastic skull if desired.
Nutrition Facts1 slice: 163 calories, 8g fat (5g saturated fat), 36mg cholesterol, 319mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 11g protein.
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