This recipe for chorizo stuffed bacon wrapped dates is close to my heart. One of my favorite places of all time is a sweet little restaurant in Chicago called Avec. For most of the twelve years, I lived in the windy city, I celebrated my birthday (and too many other special occasions to count) with family and friends at this single communal table west loop spot, noshing on simple but expertly prepared Mediterranean dishes with wines from France, Italy, Spain, Portugal, and Greece.
By the end of the evening, our table would inevitably have the feel of a still-life painting— a slightly disheveled array of wine and water glasses, kitchen towel napkins, wooden boards, and shareable plates, like bright lemony salads and wood-fired focaccia with the insides spread with farmers cheese and brushed with truffle oil. However, my favorite dish to order was their signature dish: chorizo stuffed bacon wrapped dates roasted until the bacon was crisp and the dates melted like caramel in your mouth.
A delightful appetizer
With the beginning of fall sports season, I thought it was the perfect time to share the version of this dish that I make when I feel nostalgic for my twenties. Or, when the time calls for a perfectly balanced and delightful appetizer that can pass as the perfect game-day snack just as easily as a complete meal, especially with a simple green salad on the side.
If you wanted to make a vegetarian version of the stuffed dates. I would consider stuffing the dates with fresh goat cheese instead of the chorizo. I love to combine tomato and chile for the sauce, but mole or a straightforward New Mexican-style red (or green) chile sauce would be wonderful too.
Level it up
When serving these delectable morsels as an appetizer, don’t hesitate to enhance the experience with a selection of Marcona almonds and olives on the table nearby. Their complementary flavors and textures elevate the entire spread, ensuring an unforgettable dining experience reminiscent of the cherished moments at Avec.Print
Chorizo Stuffed Bacon Wrapped Dates: A Taste of Avec in Your Kitchen
Recreate the magic of a beloved Chicago restaurant with this recipe for chorizo stuffed bacon wrapped dates. Filled with chorizo, wrapped in bacon, and roasted to perfection, these mouthwatering bites are perfect for fall gatherings or game-day snacking. For a vegetarian twist, try stuffing with fresh goat cheese and pair with your favorite chile sauce.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4-8 servings
- Category: appetizer
- Method: bake
- Cuisine: Chicago
for the dates:
- 16 medjool dates
- 1/4 lb. fresh chorizo sausage
- 8 slices of bacon, sliced in half crosswise
for the sauce:
- Drizzle of olive oil
- 5 cloves of garlic, thinly sliced
- 1/2 yellow onion, thinly sliced
- 1 c. red chile puree (whatever heat preference you prefer)
- 1 c. crushed tomatoes
- Salt and pepper to taste
Preheat the oven to 375 F. and line a baking sheet with foil or parchment paper. To prepare the dates, make a slice lengthwise down the center of each date, just to the pit. Remove the pit, keeping the date intact. Stuff some sausage in the center of each date and wrap each date with a piece of bacon. Place the bacon-wrapped date on the prepared baking sheet. Bake for 1 hour, or until the interior of the date reads at least 160 F on a thermometer. This is to ensure that the chorizo is fully cooked.
Making the sauce
While the dates are baking make the sauce: In a saucepan over medium heat add the olive oil. After a minute add the garlic cloves and onion and saute until they are just starting to turn golden brown, around ten minutes. Turn the heat to low and add the red chile puree, crushed tomato, and a pinch of salt and pepper. Simmer for ten minutes more and turn off the heat. After a couple of minutes, carefully blend the sauce until smooth.
To serve: Pour sauce into the bottom of a bowl or platter. Place the cooked bacon-stuffed dates on top of the sauce. Enjoy!
Keywords: Medjool dates recipe, stuffed dates with chorizo, bacon-wrapped dates, Mediterranean appetizer, game day snack, vegetarian stuffed dates, fresh goat cheese, chile sauce, marcona almonds, olives, Avec-inspired recipe