Sweet Medjool dates packed with spicy chorizo, wrapped in smoky bacon, and roasted until crispy — the ultimate sweet-savory appetizer or party bite.
Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
For the Dates
16 Medjool dates, pitted
4 oz fresh chorizo (Mexican or Spanish-style, uncooked or cooked)
8 slices thin-cut bacon, halved
Toothpicks, for securing
Optional Add-Ins
2 tbsp soft goat cheese or cream cheese
A sprinkle of smoked paprika or chili flakes
Fresh thyme or rosemary leaves (stuffed inside or used as garnish)
Maple syrup or honey, for a final drizzle (optional)
Preheat and Prepare
1
-
Preheat your oven to 400°F (200°C).
-
Line a baking sheet with parchment paper or a wire rack set inside a tray (for extra crispness).
Pit and Stuff the Dates
2
-
If your dates aren’t already pitted, make a small slit on one side and remove the pit.
-
Using a small spoon or your fingers, stuff each date with about 1 teaspoon of chorizo.
Wrap in Bacon
3
-
Cut each bacon slice in half (so you have 16 pieces).
-
Wrap one piece of bacon around each stuffed date.
-
Secure with a toothpick, making sure the seam is down to hold the wrap in place.
Bake Until Crisp
4
-
Place wrapped dates seam-side down on your baking tray.
-
Bake for 18–22 minutes, turning once halfway, until the bacon is golden and crispy.
-
Optional: During the last 2 minutes, brush with maple syrup for a glossy, caramelized finish.
Cool Slightly & Serve
5
-
Let rest for 3–5 minutes before serving — the filling gets hot!
-
Serve warm on a platter with toothpicks, garnished with:
Variations
6
-
Vegetarian: Use plant-based chorizo and vegan bacon.
-
Mild version: Use sweet Italian sausage instead of chorizo.
-
Cheese-forward: Add manchego, gorgonzola, or brie inside for a creamy center.
-
Spicy-sweet: Add sliced jalapeño inside the date for an extra kick.
Pairing Suggestions
7
-
Wine: Dry sparkling wine, Rioja, or a bold Zinfandel
-
Cocktail: Old fashioned, mezcal margarita, or bourbon sour
-
Non-alcoholic: Sparkling apple cider, ginger beer, or smoked tea
Ingredients
For the Dates
16 Medjool dates, pitted
4 oz fresh chorizo (Mexican or Spanish-style, uncooked or cooked)
8 slices thin-cut bacon, halved
Toothpicks, for securing
Optional Add-Ins
2 tbsp soft goat cheese or cream cheese
A sprinkle of smoked paprika or chili flakes
Fresh thyme or rosemary leaves (stuffed inside or used as garnish)
Maple syrup or honey, for a final drizzle (optional)
Directions
Preheat and Prepare
1
-
Preheat your oven to 400°F (200°C).
-
Line a baking sheet with parchment paper or a wire rack set inside a tray (for extra crispness).
Pit and Stuff the Dates
2
-
If your dates aren’t already pitted, make a small slit on one side and remove the pit.
-
Using a small spoon or your fingers, stuff each date with about 1 teaspoon of chorizo.
Wrap in Bacon
3
-
Cut each bacon slice in half (so you have 16 pieces).
-
Wrap one piece of bacon around each stuffed date.
-
Secure with a toothpick, making sure the seam is down to hold the wrap in place.
Bake Until Crisp
4
-
Place wrapped dates seam-side down on your baking tray.
-
Bake for 18–22 minutes, turning once halfway, until the bacon is golden and crispy.
-
Optional: During the last 2 minutes, brush with maple syrup for a glossy, caramelized finish.
Cool Slightly & Serve
5
-
Let rest for 3–5 minutes before serving — the filling gets hot!
-
Serve warm on a platter with toothpicks, garnished with:
Variations
6
-
Vegetarian: Use plant-based chorizo and vegan bacon.
-
Mild version: Use sweet Italian sausage instead of chorizo.
-
Cheese-forward: Add manchego, gorgonzola, or brie inside for a creamy center.
-
Spicy-sweet: Add sliced jalapeño inside the date for an extra kick.
Pairing Suggestions
7
-
Wine: Dry sparkling wine, Rioja, or a bold Zinfandel
-
Cocktail: Old fashioned, mezcal margarita, or bourbon sour
-
Non-alcoholic: Sparkling apple cider, ginger beer, or smoked tea
Chorizo-Stuffed Dates Wrapped in Bacon
