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New to wrapping things in bacon? Then these dates secured with a bacon hug are going to make your day.
These bacon-wrapped dates stuffed with chorizo are the perfect combination of sweet and savory. Whether your serving them at a party as an appetizer or making them as a snack, they are entirely irresistible. (Take note: you might regret it if you don’t make a double batch.)
I personally love this bacon-wrapped date recipe because it can be made ahead of time. With only three ingredients, it doesn’t require a ton of resources or time in the kitchen. If you’re really short on time, you can nix the chorizo altogether, or swap it out for almonds. (I guess that makes these bacon-wrapped dates stuffed with anything you want.)
When shopping for ingredients, the best place to purchase ingredients is from local farms. I get both the loose chorizo and bacon from Polyface farm, which comes from pigs that are pasture-raised local to my area. I can taste a big difference in both the chorizo and bacon flavor when I get them from the farmers in my area. If you’re new to eating local, you can use resources like localharvest.org to find both farms and farmer’s markets in your area.
If you can’t find loose chorizo, you can purchase chorizo links and simply remove the casing before browning. Medjool dates can be found at most grocery stores. If you’re lucky, you’ll find them pitted. If they aren’t pitted, you can remove the pit after you make an incision down one side of the date before stuffing it with chorizo.
PS: If you’re making bacon-wrapped dates for a sports game, you can add a bit of flare with colored toothpicks! #gonavy
Bacon-Wrapped Dates Stuffed with Chorizo
Prep: 20 minsCook: 25 minsTotal: 55 mins
Servings: 14 1x
Ingredients
- Coconut oil (for cooking)
- 3 ounces fresh chorizo
- 14 Medjool dates, pitted
- 7 bacon slices
Instructions
- Preheat the oven to 400°F
- In a medium skillet, heat the coconut oil over medium heat. Add the chorizo and stir to break up and crumble the meat as it cooks. Cook until the meat is cooked through, 5 to 6 minutes. Remove the meat from skillet and set aside.
- Return the pan to the heat and add the bacon. Cook until the bacon is soft and pliable, about 3 minutes each side. Remove the bacon from the pan and let it cool on a paper towel. Cut each slice in half lengthwise.
- Line a sheet tray with parchment paper.
- Make an incision on one side of each date. Using a clean finger, create a cavity inside the date and insert a spoonful of chorizo. Wrap each date with a bacon strip and secure the ends with a toothpick. Transfer the dates to the parchment paper.
- Roast until the bacon begins to crisp on top, 6 to 7 minutes. Flip the dates over and cook until the other side is crispy, about 3 to 4 minutes. Serve warm.
Notes
You’ll need 14 toothpicks for this recipe
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