I first learned how to make this recipe about 10 years ago when I took a tapas cooking class. I had the recipe in a folder somewhere, but I misplaced it. A couple of years ago, I came across the recipe again on the Food & Wine website – and I think it’s actually the same recipe I used many years ago!
So, I decided I would make it again for parties, and it has once again been a big hit! Enjoy!
Chorizo-Filled Dates Wrapped with Bacon
From Food & Wine
2 ounces Spanish chorizo sausage
24 Medjool dates, pitted
12 slices of bacon, halved crosswise (about 8 ounces)
1. Slice the chorizo crosswise in thirds. Halve each piece lengthwise, then cut each half into 4 lengthwise strips to make a total of 24 small sticks.
2. Tuck a chorizo stick into each date and pinch the dates closed. Wrap a strip of bacon around each date and secure with a toothpick.
3. Place the wrapped dates in a large skillet, seam sides down, and sauté, turning, until the bacon is browned on all sides, about 10 minutes. Drain on paper towels and serve hot. Alternatively, cook in the oven on a broiler pan (lined with foil, to catch the grease) at 400 degrees for about 15-20 minutes, or until bacon is cooked.
**Note** These can be made ahead. Just cool & refrigerate after cooking. Then, before serving, warm in the oven (at 350) for about 5 minutes.
Total Fat: 2.2 g
Saturated Fat: 0.5 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 0.7 g
Cholesterol: 5.0 mg
Sodium: 81.2 mg
Potassium: 23.8 mg
Total Carbohydrate: 7.6 g
Dietary Fiber: 0.7 g
Sugars: 6.7 g
Protein: 2.4 g