Chorizo-Stuffed Bacon-Wrapped Dates

“My favorite thing about these bacon-wrapped dates is the balance of sweet and heat. My family likes things spicy, so we often add more crushed red pepper and even cayenne! ” —Susan Jones

Chorizo-Stuffed Bacon-Wrapped Dates
Yield: 12 dates
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  1. 1 tablespoon olive oil
  2. 4 ounces Mexican chorizo sausage, casings removed and coarsely crumbled
  3. 4 tablespoons cream cheese
  4. 1 tablespoon chopped fresh parsley
  5. 1⁄4 teaspoon crushed red pepper
  6. 6 slices bacon
  7. 12 large dates, pitted
  1. Preheat oven to 350°.
  2. In a heavy skillet, heat olive oil over medium heat. Add sausage, and cook until browned, approximately 5 minutes, stirring frequently and breaking up any large pieces with a spoon. Drain fat.
  3. In a small bowl, stir together cooked sausage, cream cheese, parsley, and red pepper until combined. Let cool.
  4. Cook bacon in same skillet over medium heat for approximately 5 minutes. (Bacon will not be crispy.) Remove from skillet, and let cool. Cut in half crosswise.
  5. Slice dates lengthwise, cutting to, but not through, other side. Stuff each date with scant 1 tablespoon sausage mixture. Wrap 1 piece of bacon around each date, overlapping ends slightly. Secure bacon with a wooden pick. Place dates on baking sheet, wooden pick side down.
  6. Bake for 10 minutes. Let drain on paper towels. Remove toothpicks. Serve warm.
Kitchen Tip
  1. For this recipe, be sure to use Mexican chorizo, which is made from fresh pork, instead of Spanish chorizo, which has already been smoked.
Taste of the South


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