Bacon wrapped chorizo stuffed dates recipe

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  • Yield: 8 Servings


  • 1 tablespoon extra-virgin olive oil
  • 8 cloves garlic, thinly sliced
  • 8 small shallots, thinly sliced
  • 8 ounces (about 1 cup) roasted piquillo peppers with any jar juices, or any roasted red peppers plus juices
  • 2 cups whole peeled canned tomatoes plus juices
  • Kosher salt
  • Freshly ground black pepper
  • 16 Medjool dates, pitted
  • 8 ounces fresh (uncured) chorizo sausage, casings removed
  • 8 slices bacon
How to Make It
    Make the Sauce
  1. Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until tender, about 5 minutes. Add the peppers and tomatoes, gently breaking up the tomatoes with a spoon, and bring to a simmer. Decrease the heat to low and cook for 30 minutes, until the liquid in the sauce has mostly evaporated. Season with salt and pepper.
  2. Let the sauce cool slightly, then transfer it to a blender and blend until smooth. Thin with warm water, if necessary. You want it to be thick but not so thick that it mounds on the plate.
  3. Cook the Dates
  4. Preheat the oven to 350°F. Stuff the dates with the chorizo, using about 1 tablespoon of chorizo per date. Cut the bacon slices in half lengthwise and wrap a slice around each date. Arrange the dates on a small baking sheet and bake for 15 to 20 minutes, or until the chorizo is cooked through. Preheat the broiler. Broil the dates for 2 to 4 minutes, until the bacon is dark brown and crisp.
  5. Serve
  6. Spread the sauce over a serving plate and place the dates over the top. Serve warm. BRAND

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