Bacon-Wrapped, Chorizo-Stuffed Dates

Added on April 20th, 2012 by our friend from http://cavegirlcuisine.net/

Cooking Steps

Pre-heat oven to 425 degrees.

Slice each date lengthwise on one side. Remove pits.

Cook chorizo in a skillet over medium heat. Drain on a plate lined with a paper towel.

Cut bacon slices in half.

Line a baking pan with parchment paper.

Stuff the dates with the sausage. Wrap a 1/2 piece bacon around each stuffed date. Place the bacon seams down on the parchment paper. Cook for 30 minutes or until bacon starts to crisp.

In a food processor, add the chipotle(s) and the marinara sauce. Blend. Transfer to a small pot and warm.

Spoon the sauce onto a plate. Place dates on top of the sauce. Enjoy!!

Serves 2
30 minutes
This is a Recipe

Ingredients

  • 6 oz. chorizo bulk pork sausage
  • 10 medjool dates
  • 5 slices applewood smoked uncured bacon
  • 1-2 chipotle peppers in adobo sauce, strained
  • 1/2 cup of marinara sauce
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3 Responses to “Bacon-Wrapped, Chorizo-Stuffed Dates”

  1. I kinda did a rework of this recipe because my dates were being a pain in the butt. I put the chorizo and dates in a food procssor and mixed them up. then i got out the muffins tins and layed bacon strips into it, put the mixture into it and wraped them up. AMAZING!! So so yummy, thanks :D

    Sarah, on June 5th, 2012

  2. While my boyfriend isn’t a fan of marinara (so we omit it), this has quickly become one of our favorite paleo treats!

    I do want to add two tips: I made the mistake of using aluminum foil instead of the parchment paper (because I was out) and it caused the bacon to completely burn black where it rested on the foil (d’oh!!) so I would not make that silly mistake again. (However, even charred, these were amazing!) Also, we’ve tried this a few times and have found we prefer thinner slices of bacon (they crisp nicely around the date) instead of the thicker slices, which end up feeling too chewy.

    Anyhow, do try these melt in your mouth treats! They are best served warm.
    Thanks again so much for the recipe :)

    Jenn, on September 20th, 2012

  3. This recipe shouldn’t be missed. It is fantastic, as well as quick and easy.

    Many thanks for sharing this

    xbyron, on December 10th, 2012

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