“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 tablespoon olive oil
- 4 ounces Mexican chorizo sausage, casings removed and coarsely crumbled
- 4 tablespoons cream cheese
- 1 tablespoon chopped fresh parsley
- 1⁄4 teaspoon crushed red pepper
- 6 slices bacon
- 12 large dates, pitted
- Preheat oven to 350°.
- 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.
- In a small bowl, stir together cooked sausage, cream cheese, parsley, and red pepper until combined. Let cool.
- 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.
- 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.
- Bake for 10 minutes. Let drain on paper towels. Remove toothpicks. Serve warm.
- 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 https://www.tasteofthesouthmagazine.com/