Chorizo-Filled Dates in Bacon (Fritos de daTiles y Chorizo)

Recipe courtesy Pilar Sanchez

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Rated 5 stars out of 5
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  • Read 3 Reviews
Total Time:
30 min
Prep
15 min
Cook
15 min
Yield:
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Level:
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Ingredients

  • 1 chorizo sausage (about 2 ounces)
  • 12 pitted dried dates
  • 3 slices bacon, cut into quarters crosswise
  • Oil, for frying
  • Flour, for dusting
  • 1 egg, lightly beaten with 1 teaspoon water

Directions

Cut off ends of the chorizo and slice the sausage crosswise into 3 equal pieces, about 3/4 inch each in length (remove the skin if tough). Cut each of these pieces in half lengthwise and in half again, to make a total of 12 "sticks." (If your chorizo is thick, these pieces may be too large for the dates, in which case cut in half again.) Insert each chorizo piece into a date and close the date around it. Wrap a strip of bacon around each date. Secure, if necessary, with a toothpick. (May be prepared ahead.) Place the wrapped dates in a skillet with the seam side of the bacon down and saute until the bacon is golden. Turn and brown on the other side. Drain on paper towels. You may now serve the dates, or proceed to coat and fry them. If you are continuing, this step may also be done in advance. Wipe out the skillet, then heat the oil at least 1/2-inch deep to about 380 degrees F. Dust the dates with flour, then dip them into the egg and immediately into the hot oil. Fry until golden, turning once. Or, better, use a deep-fryer. Drain and serve right away.

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Newest Ratings and Reviews

Read all 3 reviews

  • on December 27, 2008

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    Qucik Appetizer that every one loved. One of the first appetizers gone on Christmas Eve. I skipped the flour and instead, after browning the bacon in the pan, I finished them off in the oven at 350 for about 5 - 10 minutes till crispy brown. Will definetly make again.

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  • on December 12, 2007

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    This hors d'oeurve was great and easy to make. I also soaked some of the dates in brandy (rum would work very well and that added another wonderful component. I soaked them overnight, which was a mistake but they were still good. Next time I won't soak them for more than an hour or two.

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  • on December 03, 2005

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    Easy recipe to make and great for an appetizer for any ocassion. I omit the chorizo because I find that the bacon gives it enough flavor and with the chorizo it is a bit heavy in fat for my taste.

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