You’ve gotta sink your teeth into these gorgeous Bacon Wrapped Stuffed Dates. The date itself has a paper-thin skin with a creamy center that is seriously like candy. When you stuff it with spicy chorizo and wrap it in smoky bacon, beware, an addiction is soon to follow. It’s so delicious when you drizzle on honey, that I promise you will want to eat the entire plate. They are so rich, though, you will have trouble eating more than one or two of these luscious appetizers.
You’ll find these to be the perfect appetizer for any party, holiday get-together, or simply diving in all by yourself. I have made these beauties for several occasions and literally within three minutes the tray that they were on was empty. These little gems will be the hit of any party and everyone will be asking for the recipe.
How To Prep and Cook these Bitesize Bacon Wrapped Stuffed Dates
There are three simple ingredients that go into these luscious morsels of goodness – Medjool dates, spicy chorizo, and of course BACON. There’s one other ingredient though that I include before serving – honey drizzled over the dates.Medjool Dates – When choosing dates, look for ones that are soft, plump, and shiny, not shriveled. Fresh dates can be wrinkly though. Avoid dates that are dried out and hard to the touch. Also steer away from those that have crystallized sugar on their skin, which is a sign of aging.
Chorizo – Chorizo is a pork sausage that is highly seasoned. Be careful to not choose the Spanish version which is fully cooked or semi-cured. You find this type in the deli area with pepperoni and hard salami. Look for raw and fresh, the Mexican version, in your grocer’s meat department. It has a definite red tint to it because of the spices and seasonings that are added. Depending on your “heat” preference, there are different varieties from sweet to spicy. In this recipe, I chose spicy to complement the other sweet and salty aspects. But you can go with whatever you like.
Center Cut Bacon – I went with the “center cut” which basically is regular bacon with the fatty ends cut off. It is a little more expensive but I think it ultimately holds up better. Honestly, you can go with whatever type of bacon you like. My preference for these Bacon Wrapped Dates is to not go really thick or really thin. I want to taste the bacon but I don’t want it to dominate the bites.
Prepping the Stuffed Dates before Cooking
Bacon-Wrapped Dates are super easy to make, although they do involve a little bit of time. Even though you have to pit the dates, stuff them with chorizo and wrap them with bacon, they are so worth any time and energy given to them.
Pitting the Dates. You can buy dates that are already pitted, but honestly, the process is simple and quicker than you would think. It takes nothing to do them yourself.
Use a pairing knife gently slit down the date lengthwise. You will hit the pit, Be careful to not cut through the whole date. Then with your thumbs pry open the sides and pull out the pit and discard.
Stuffing the Medjool Dates. Simply spoon out a heaping teaspoon of the chorizo and stuff a sliced date then gently close it around the sausage. Don’t worry if the date doesn’t completely surround the chorizo. The bacon will take care of the rest.
Wrapping the Stuffed Dates. There is a final step before these appetizers go in the frying pan to sear. Take a piece of bacon and cut it in half crosswise and simply wrap it around the stuffed date. Then secure the bacon with either a toothpick or a cocktail pick.
How to Sear these Bacon Wrapped Stuffed Dates
Heat a large oven-proof skillet over medium-high heat. You want it to get good and hot before placing the stuffed dates in the skillet. Since there are 24 dates, you may need to work in batches. The process here is only to char the outside of the dates, not to cook them throughout. That will be accomplished when these go into the oven. Cook each side for about 2 minutes until the bacon is crisp and brown on all sides.
How to Cook the Bacon Wrapped Stuffed Dates in the Oven
Preheat the oven to 400°F. Once you’ve got a nice char on these appetizers, they’re ready to make the trek to the oven. Depending on how much room you have in the skillet, either place all the stuffed dates in the oven-proof skillet or use a baking sheet.
Cook these for an additional 10-12 minutes until the center is nice and done.
- A side note here. If you want to make life a little easier, you can just place stuffed dates in the oven without searing them first. The difference is they will need to cook longer and you’ll lose that nice char on the outside. Using the same 400°F oven, place the seared dates in a single layer on a baking sheet. Cook for 6-7 minutes on one side, turn them over and cook for additional 6-7 minutes.
How to Sweeten the Deal with Honey
Honey is the ultimate highlight of this Bacon Wrapped Stuffed Dates Recipe. Whatever you do, don’t stop before you drizzle this golden delight. The honey compliments the sweetness of the dates themselves. Once you plate the dates, and right before serving, grab a honey dipper and go to town. Honestly, you can use whatever works, a spoon, a fork, a pour spout, whatever. Just get the honey on those dates. It truly is the “icing on the cake.” Also, it’s a good idea to keep a bowl close by for your guests to drizzle more if they so desire.
How to Make Ahead and Freeze
These stuffed dates can be made ahead of time and frozen. Make the stuffed dates like normal, but flash-freeze them before they are seared. Lay them on a cookie sheet and freeze until completely frozen for 2-3 hours. Place the stuffed dates in a freezer bag and store them in the freezer for up to one month.
When you are ready for a party (or even an afternoon of indulgence by yourself) this is the perfect go-to appetizer. Thaw them overnight in the refrigerator. Continue searing and cooking as normal.
If you are looking for more “appetizing” appetizers, check these out:
Feta and Spinach Puff Pastry Appetizer (this is the #1 appetizer on my blog)
Baked Jalepeño Poppers, Cheese Stuffed and Bacon Wrapped
Cheesy Baked Spinach Artichoke Dip
Crispy Loaded Potato Skins, Baked in the Oven
Beef Satay with Spicy Peanut Sauce
Follow Me on Pinterest – Lingeralittle
Please Subscribe to My YouTube Channel – LingerPrint
Bacon Wrapped Dates Stuffed with Chorizo
Bacon-Wrapped Chorizo Stuffed Dates – there are three simple ingredients that go into this tasty morsel of goodness – chorizo, Medjool dates and of course BACON.
- Prep Time: 30
- Cook Time: 12
- Total Time: 42 minutes
- Yield: 24 Stuffed Dates 1x
- Category: Spanish Tapas
- Method: Oven
- Cuisine: Spanish
- 3/4 lb uncooked bulk Spicy Pork Chorizo
- 24 Medjool Dates
- 12 slices of medium-thick center-cut bacon (cut in half crosswise)
- honey (for drizzling)
- Slice the date lengthwise on one side. Remove the pit from the center.
- Stuff the date with a heaping teaspoon of chorizo.
- Gently squeeze the date around the chorizo and wrap a slice of bacon completely around the stuffed date securing it with a toothpick. Repeat with each date.
- Preheat oven to 400°F.
- Heat a large oven-proof skillet over medium-high heat. Place the bacon-wrapped dates in the skillet. You may need to work in batches since there are 24 dates. Cook each side for about 2 minutes until the bacon is crisp on all sides.
- Transfer the skillet to the preheated oven and continue cooking for 10-12 minutes.
- Remove from the skillet and display on a serving platter. Drizzle with honey and serve warm.
- When you are choosing bacon, don’t choose the thick slices because it can override the balance of the other ingredients. And don’t choose the really thin slices either. You definitely want to be able to taste the bacon. I find that medium thickness works the best.
- Chorizo is a pork sausage that is highly seasoned. Be careful to not choose the Spanish version which is fully cooked or semi-cured. You find this type in the deli area with pepperoni and hard salami. Look for raw and fresh, the Mexican version, in your grocer’s meat department.
- Make sure the dates are from the produce section of the grocery store and not the baking aisle. Pick the ones that are not dried out or shriveled. You want the plump and juicy-looking ones.
- Don’t forget the drizzle of honey. It complements the sweetness of the date.
- You can place the bacon-wrapped dates in the oven without searing them first. The difference is they will need to cook longer and you’ll lose that nice char on the outside.
- These can be made ahead of time and frozen. Make the stuffed dates like normal, but flash-freeze them before they are seared. Lay them on a cookie sheet and freeze until completely frozen for 2-3 hours. Place the stuffed dates in a freezer bag and store them in the freezer for up to one month.
- When you are ready to serve them thaw them overnight in the refrigerator. Continue searing and cooking as normal.
- Serving Size: 2 dates
- Calories: 450
- Sugar: 35g
- Sodium: 508mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 21 mg
Keywords: stuffed dates, bacon wrapped dates, bacon wrapped stuffed dates, dates wrapped in bacon
Krista Butler says
I’m super excited to try these! I love making something new!
Kristy Murray says
Krista – Thanks for checking out the recipe! I’m sure you will love these! And they’re super easy to make. Beware though, they are addictive!
These are out of this world good!
Chef Mimi says
So pretty. I’ve had dates stuffed with Parmesan, but never chorizo! What a fabulous combination of flavors!
Kristy Murray says
Thanks Mimi. I love dates stuffed with pretty much anything! I haven’t had them with parmesan though. I will have to try that.
Abbe@ This is How I Cook says
One of my favorite recipes! Always a crowd pleaser! Your pictures are luscious!
Kristy Murray says
Thanks Abbe. They definitely are a crowd pleaser.
Carrie Tyler says
YUM! I have made goat cheese stuffed dates, but of course, Chorizo!! I mean, everything’s better with chorizo!!
Loving this inspiration 🙂