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
Ingredients
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
Instructions
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!