This bite-sized appetizer combines sweet Medjool dates with savory, spiced chorizo sausage , creating a juicy, chewy, and richly flavored contrast. Baked until warm and caramelized, these bites can be served as-is, or elevated with a drizzle of honey , balsamic reduction , or even wrapped in crispy bacon (optional). Naturally gluten-free and easily adaptable for spicy or mild preferences.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsCore Ingredients
16 Medjool dates, pitted
4 oz Spanish-style cured chorizo (or raw Mexican chorizo, cooked and cooled)
1 tsp olive oil (if sautéing raw chorizo)
Fresh thyme leaves or chopped parsley (for garnish)
Optional Additions
Soft cheese: goat cheese or manchego (for dual-filling)
Bacon: 8 slices, halved and used to wrap each stuffed date before baking
Drizzle: honey, hot honey, or balsamic glaze for finishing
Prepare the Chorizo
1 If using cured Spanish chorizo:
Cut into ½-inch long sticks or small chunks that will fit snugly into the dates.
If using raw Mexican chorizo:
Remove casing and cook in a skillet with a little oil over medium heat for 6–8 minutes until browned and crumbly. Let cool slightly before stuffing.
Pit the Dates
2
Make a small lengthwise slit in each Medjool date and remove the pit (if not already pitted).
Be careful not to cut all the way through.
Stuff the Dates
3
Gently fill each date with chorizo (and cheese, if using). Don’t overstuff—just enough to close without bursting.
Optional: Wrap each stuffed date in half a slice of bacon , securing with a toothpick.
Bake
4
Preheat oven to 375°F (190°C) .
Place stuffed dates on a parchment-lined baking sheet, seam side up.
Bake for 12–15 minutes , or until heated through and slightly caramelized on the edges.
If using bacon, bake for 20–25 minutes , flipping once, until bacon is crispy.
Garnish & Serve
5
Drizzle with honey or balsamic glaze .
Sprinkle with fresh herbs .
Serve warm, with toothpicks or on a platter.
Tips for Success
6
Use large, soft Medjool dates —they’re easiest to stuff and yield the best texture.
For vegetarian version , replace chorizo with smoked almonds + goat cheese.
Chorizo can be spicy or mild—adjust to your preference!
Make-Ahead & Reheat
7
Assemble and refrigerate up to 24 hours in advance.
Bake just before serving, or reheat in the oven for 5 minutes at 350°F (175°C) .
Suggested Pairings
8
Drink: Dry sherry, Tempranillo, or a smoky mezcal cocktail
Accompaniment: Marcona almonds, olives, or roasted peppers
After: A crisp apple salad or manchego with membrillo
Ingredients Core Ingredients
16 Medjool dates, pitted
4 oz Spanish-style cured chorizo (or raw Mexican chorizo, cooked and cooled)
1 tsp olive oil (if sautéing raw chorizo)
Fresh thyme leaves or chopped parsley (for garnish)
Optional Additions
Soft cheese: goat cheese or manchego (for dual-filling)
Bacon: 8 slices, halved and used to wrap each stuffed date before baking
Drizzle: honey, hot honey, or balsamic glaze for finishing
Directions Prepare the Chorizo
1 If using cured Spanish chorizo:
Cut into ½-inch long sticks or small chunks that will fit snugly into the dates.
If using raw Mexican chorizo:
Remove casing and cook in a skillet with a little oil over medium heat for 6–8 minutes until browned and crumbly. Let cool slightly before stuffing.
Pit the Dates
2
Make a small lengthwise slit in each Medjool date and remove the pit (if not already pitted).
Be careful not to cut all the way through.
Stuff the Dates
3
Gently fill each date with chorizo (and cheese, if using). Don’t overstuff—just enough to close without bursting.
Optional: Wrap each stuffed date in half a slice of bacon , securing with a toothpick.
Bake
4
Preheat oven to 375°F (190°C) .
Place stuffed dates on a parchment-lined baking sheet, seam side up.
Bake for 12–15 minutes , or until heated through and slightly caramelized on the edges.
If using bacon, bake for 20–25 minutes , flipping once, until bacon is crispy.
Garnish & Serve
5
Drizzle with honey or balsamic glaze .
Sprinkle with fresh herbs .
Serve warm, with toothpicks or on a platter.
Tips for Success
6
Use large, soft Medjool dates —they’re easiest to stuff and yield the best texture.
For vegetarian version , replace chorizo with smoked almonds + goat cheese.
Chorizo can be spicy or mild—adjust to your preference!
Make-Ahead & Reheat
7
Assemble and refrigerate up to 24 hours in advance.
Bake just before serving, or reheat in the oven for 5 minutes at 350°F (175°C) .
Suggested Pairings
8
Drink: Dry sherry, Tempranillo, or a smoky mezcal cocktail
Accompaniment: Marcona almonds, olives, or roasted peppers
After: A crisp apple salad or manchego with membrillo
Chorizo-Stuffed Medjool Dates
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