Bacon Wrapped Dates Stuffed with Chorizo

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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 !!

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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!

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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!