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Chorizo-stuffed Bacon-wrapped Dates

Here is an appetizer you are just going to love to sink your teeth into!! Chorizo-stuffed Bacon-wrapped Dates: delicious and flavorful chorizo, stuffed in sweet dates, and wrapped with crispy, salty bacon! Served over a creamy roasted red pepper sauce, these little bites will wow your guests and your taste buds!

Last year, I visited Chicago for the first time. During my time there, I ate at AVEC Chicago, which served chorizo-stuffed dates. It was one of those appetizers that I wanted to slide right out of my seat it was so good, and it’s been on my mind ever sense. With the holidays in full swing, I thought it would be a great time to do my own rendition of what I remember from AVEC!

Chorizo-stuffed Bacon-wrapped Dates

I do think that AVEC’s chorizo had a more smokey, Mediterranean flavor– but I am sure they make their own chorizo in house. For the sake of time and ease, I opted to purchase a more Mexican flavored chorizo and the results are still fantastic!! I strongly encourage you to grace your holiday tables with these Chorizo-Stuffed Bacon-Wrapped Dates. Your guests will love you for it!

Find more appetizer recipes here!

Chorizo-stuffed Bacon-wrapped Dates
5 from 3 votes

Chorizo-Stuffed Bacon Wrapped Dates

Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Servings: 6 people


For the Roasted Pepper Sauce:

  • 2 tbsp extra virgin olive oil
  • 1/4 cup finely diced shallot
  • 2 cloves garlic, minced
  • pinch of kosher salt
  • few cracks of black pepper
  • 1 cup roasted red bell peppers, loosely chopped
  • 2 tbsp juice from a jar of roasted red bell peppers
  • 1 [14.5-ounce] can peeled, whole tomatoes
  • 1 tbsp sherry vinegar

For the Chorizo-Stuffed Dates:

  • 8 ounces bulk chorizo *see note below I use San Manuel Chorizo and removed from the casing.
  • 16 pitted medjool dates
  • 8 slices of bacon, cut in half crosswise I use Applegate Farm's no sugar bacon
  • 1 tbsp finely chopped parsley, for serving


  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Make the Sauce:

  • Heat oil in small saucepan over medium heat. Add shallot and garlic with a pinch of salt and a few cracks of black pepper. cook, stirring, until tender, 2-3 minutes.
  • Add the roasted red bell peppers and the juice from the jar and continue to cook, stirring, for 3-4 more minutes.
  • Add the canned tomatoes, vinegar and bring to a simmer. Once simmering rapidly, reduce heat to low, cover and let cook, simmering, while you prepare and bake the dates.

Stuff the Dates:

  • Gently open up the date so that it can easily be stuffed. Place about 1/2 tbsp of the chorizo in the cavity of the date. Wrap with bacon and secure with a toothpick. Place on the prepared baking sheet and continue until all of the dates are prepared.
  • Transfer the dates to the oven and cook until the chorizo is cooked through, 12-15 minutes. Then, turn the oven on high broil and broil (watching carefully so that they don't burn) until the bacon is just crisp, another 2-4 minutes depending on your broiler!
  • Meanwhile, while your dates are baking, transfer the sauce to a blender and blend until smooth and creamy. Set aside, cover, and keep warm until the dates are done.
  • To serve, spoon and spread desired amount of the sauce across the bottom of a serving platter. Place chorizo stuffed dates on top and garnish with parsley. Enjoy!


Note regarding the Chorizo: Make sure to buy uncured, fresh chorizo sausage rather than the salami-like cured kind.
Note Regarding the Sauce: The sauce recipe makes more than you'll need for just 16 wrapped dates. You can at least triple the date portion of the recipe and keep the sauce the same. I like to freeze the sauce so that way I can whip up the bacon-wrapped dates in no time in the future, also! 

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 6 people

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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