Photo: Bacon Wrapped Dates Stuffed with Chorizo Recipe
Ingredients
- 15 Medjool pitted dates
- 1 pound Spanish chorizo, cut into 15 blocks (to fit into the dates)
- 5 slices bacon, cut into thirds
- 1/2 cup maple syrup
Directions
Preheat the oven to 400 degrees F. Line a sheet tray with silicone baking mat or parchment.
Make an incision on one side of each date and insert a block of chorizo. Squeeze the date shut in your hand to secure. Wrap each date with a bacon strip and secure with a toothpick. Place all the dates on the prepared sheet tray. Roast the dates in the oven until the bacon on top is starting to crisp, 5 to 6 minutes. Turn the dates over and repeat the process.
Remove the dates from the oven and brush both sides with the maple syrup. Return the dates to the oven until the dates are really crackly and sticky, 1 to 2 minutes. Serve hot.
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By OneGypsyTraveler
Lake County IL.
on January 19, 2013
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I made these for some " good ol boys " in Tennessee, I didn't say a thing about what they were made of for fear of a turn down before they were even sampled. lol They were a huge hit. I got nothing but compliments for them. The "boys" were amazed when I told them what they were and what was in them. But, they have asked me to make them a bunch more times !!
By clea1776_11607346
Evergreen, CO
on January 14, 2012
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The second time I made this recipe, I deep fried the stuffed dates. It took less time and I liked the end results. For a small portion, deep fry in an appropriate sized sauce pan with about an inch of oil. It works!
By lynnecastaldo_8...
Westminster, CO
on November 24, 2011
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Anne Burrell, you are da bomb!! This recipe is absolutely delicious! If you like savory and sweet, you're gonna love this. I had something similar at Cafe Babareeba in Chicago, and eating these took me from Denver, back to Chi Town. I followed the recipe, except I used mild breakfast sausage for the filling (couldn't find chorizo I did use real Vermont maple syrup and my Medjool dates were a little on the large side, but I was still able to pull the 1/3 strip of bacon around it. I did have to bake them for about 25 minutes all together, but maybe that's because of the altitude here in the Mile High City. The only toothpicks I had were the ones with the frilly ends, and the frills burnt off, but other than that, they were very good. My advice is to stick with regular toothpicks :0 Definitely a keeper, thanks Anne!
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