Chorizo Stuffed Dates Wrapped in Bacon

by Pamela

Chorizo Stuffed Dates Wrapped in Bacon

Chorizo. Don’t you just start salivating as soon as you see/hear the word? I can’t get enough of the spicy pork stuff . Whether it’s in tacos, nachos, pizza, or in these snazzy little appetizers – I’m a HUGE fan. These chorizo stuffed dates are wrapped in smoky bacon then laid to rest in a piquillo pepper and tomato sauce that will have you licking the bowl to get up every last drop.

I first saw these delightful little balls of deliciousness on “The Best Thing I Ever Ate” and was immediately smitten. The thought of the spicy chorizo and sweet dates combined with the smoky bacon just had me at hello and ready to jump a plane to Chicago to visit Avec to get my own bowl. After spending 10 seconds on the internet, I found a NY Times recipe for them. I of course couldn’t use theirs, cuz that’s just how I roll.

Chorizo stuffed dates are a perfect appetizer recipe

I made my own chorizo (oh, it’s a whole lot easier than you’d think – so don’t be that impressed) to stuff in those unsuspecting dates. All you need is some ground pork (check the shelf at your favorite grocer…it’s probably there) and a bunch of spices (which I have plenty of). In fact, this recipe calls for making a pound of chorizo, but you only need about 1/2 pound for the recipe. That leaves you plenty of chorizo for breakfast the next day or for that amazeballs pizza recipe I linked to in the first paragraph.

The sauce calls for piquillo peppers (this is a Spanish dish after all). You can find these either jarred or canned at lots of grocery stores. If you just can’t bring yourself to shlep to more than one store for an ingredient (and no one here faults you for that) than you can just grab a jar of roasted red peppers instead. Just make sure they’re packed in water and NOT oil. ewwww (that will make for a bad sauce).

Chorizo stuffed dates are a perfect appetizer recipe

After you bake off the chorizo stuffed dates and make up the sauce it’s up to you if you serve them together or separately. I’ve served them both ways and they were a hit. You probably won’t have any leftover sauce if you serve the chorizo stuffed dates laying in the sauce though. (Be prepared for some double dippers though…it happens.)

These chorizo stuffed dates are surprisingly easy to make and really easy to eat. They make great party food. But I’ll bet you start making your own chorizo from now on. Plus, I’ve found that making your own chorizo means you get a less fatty product than buying the pre-made stuff at the store. But if you want to save some time when making these, just pick up a package of fresh chorizo (not the hard smoked stuff).

Chorizo Stuffed Dates Wrapped in Bacon
Prep time
Cook time
Total time
Chorizo stuffed dates are the perfect party finger food or indulgent snack. Fresh spicy chorizo, sweet dates and smoky bacon are a delicious bite.
Recipe type: Appetizer
Cuisine: American
Serves: 14
  • For The Chorizo
  • 1 Pound Ground Pork
  • 2 Tablespoons Ancho Chile Powder
  • 1 Tablespoon Cumin
  • 1 Tablespoon Granulated Garlic
  • 1 Teaspoon Coriander
  • 1 Teaspoon Salt
  • 1 Teaspoon Smoked Paprika
  • ½ Teaspoon Oregano
  • ½ Teaspoon Thyme
  • ½ Teaspoon Freshly Ground Black Pepper
  • ¼ Teaspoon Cinnamon
  • ⅛ Teaspoon Cloves
  • 3 Tablespoons Apple Cider
  • For the Sauce
  • 1 8-9 Ounce Jar Piquillo Peppers (in water)
  • 1 14-15 Ounce Can Fire Roasted Diced Tomatoes
  • 2 Cloves Garlic (minced)
  • 1 Large Shallot (minced)
  • Salt
  • Freshly Ground Pepper
  • For The Stuffed Dates
  • 14 Medjool Dates
  • 7 Strips Thick Cut Bacon
  1. For The Chorizo
  2. Spoon the meat into a bowl and add all of the seasonings and vinegar to it.
  3. Use your hands to thoroughly mix the ingredients together. You want everything blended evenly throughout the meat.
  4. Cover the bowl and pop it into the refrigerator overnight to allow all the flavors to come together.
  5. For the Sauce
  6. Add the peppers, tomatoes, garlic, and shallot to a medium sized saucepan and heat over medium heat.
  7. Occasionally stir the pot (to keep stuff from sticking) and cook until it's thickened a bit and it's not so watery (about 10-12 minutes).
  8. Use a stick blender or pour everything into a blender (make sure you vent it when you turn the blender on) and buzz it until the sauce has no lumps in it. If it's too thick for your liking, add a tablespoon or 2 of water to it. Taste it and add salt and pepper to your liking.
  9. For The Stuffed Dates
  10. Pre-heat oven to 350 degrees Fahrenheit.
  11. Use a knife to slice just to the hard pit and pull out the pit (throw the pits away).
  12. Measure out a tablespoon of the chorizo and mold it into/onto the split part of the date. Continue doing that with the rest of the dates (this will use about ½ of the chorizo).
  13. Stack the bacon and slice it in half lengthwise.
  14. Wrap each stuffed date with a strip of the bacon.
  15. The bacon should pretty much stick to itself, but if you really want to be sure, you you can secure the end with a toothpick.
  16. Place all of the stuffed/wrapped dates on a sided baking pan and slide into the oven.
  17. Cook for about 20 minutes (or until the chorizo is cooked).
  18. Remove the pan from the oven and turn the broiler on high.
  19. Once the broiler is hot, slide the pan in (stuffed dates should be 5" from the broiler) and leave them there for about 5 minutes or until the bacon crisps up (keep your eyes on them or they'll burn).
  20. Remove from oven. (Remove any toothpicks.)
  21. Serve stuffed dates either in the sauce or with the sauce in a dish on the side.
Please note: all the spices and seasonings are ground.


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