Chorizo Stuffed Dates

Course: Appetizer
Cuisine: Appetizer
Keyword: Chorizo, Dates
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 people
Calories: 212kcal
Author: Kris Longwell
These chorizo stuffed dates are over-the-top amazingly good. And the perfect appetizer, especially during the holidays. Thanks to Avec Restaurant in Chicago for the amazing recipe!
Print Recipe


  • 1 tbsp olive oil
  • 8 garlic cloves thinly sliced
  • 8 shallots thinly sliced
  • 8 oz roasted piquant pepper with juices (or use any roasted red peppers) about 1 cup
  • 2 cups whole peeled canned tomatoes juice not included
  • 1 cup chicken stock
  • Kosher salt and black pepper to taste
  • 16 Medjool dates pitted*
  • 8 oz fresh chorizo not cured, casings removed
  • 8 slices bacon we love black pepper dry rub
  • *found at specialty markets such as Whole Foods


  • Heat oil in a medium saucepan over medium heat.
  • Add garlic and shallots and saute until tender, about 5 minutes.
  • Add peppers and tomatoes (not the juice) and cook on low heat for about 30 to 40 minutes, or until the liquid in the sauce has mostly evaporated.
  • Season with salt and pepper, to taste.
  • Let sauce cool slightly.
  • Transfer sauce to a blender.
  • Add the chicken stock.
  • Process until smooth. The sauce should be thick, but not so thick that it mounds on the plate.
  • Heat oven to 350 F.
  • Stuff dates with the chorizo, using about 1/2 tablespoon of chorizo per date.
  • Cut bacon slices in half, lenghtwise, and wrap a slice around each date.
  • Place the stuffed dates on a baking dish and bake for 15 minutes.
  • Turn broiler to high and broil for 4 minutes, or until the bacon is dark brown and crisp (keep an eye on this!)
  • Spread sauce on each plate and place 3 dates on top.  Serve warm. 


Calories: 212kcal