Bacon Wrapped Chorizo Filled Dates | Just Eats with Chef JJ
- Recipe Yield: 6

Source: Powerhouse Productions / Powerhouse Productions
Recipe Courtesy of Chef JJ Johnson
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 3 shallots, minced
- 8 ounces (about 1 cup) roasted red peppers with any juices (or use any roasted red peppers)
- 1 28-ounce can, whole peeled canned tomatoes (i.e. San Marzano)
- Kosher salt and black pepper, to taste
- 16 Medjool dates (pitted)
- 8 ounces of fresh chorizo sausage (not cured), casings removed
- 8 slices bacon
Instructions
- Heat oil in a medium saucepan over medium heat. Add the garlic and shallots and sauté until tender, about 5 minutes. Add peppers and tomatoes and cook on low heat for about 1 hour, or until the liquid in the sauce has mostly evaporated. Season with salt and pepper to taste.
- Let the sauce cool slightly, then transfer to a blender and process until smooth. Thin with warm water to reach desired consistency if necessary. You want a thick sauce but not so thick that it mounds on the plate.
- Heat oven to 350 degrees Fahrenheit.
- Stuff the dates with chorizo, using about 1⁄2 tablespoon of chorizo per date. Cut bacon slices in half lengthwise and wrap a slice around each date.
- Place stuffed dates on a small baking sheet and bake 15 minutes, or until the chorizo is cooked through. Then turn the broiler to high and broil for 2 to 4 minutes, or until bacon is dark brown and crisp.
- Place sauce in a warmed shallow bowl, inside a platter and place the dates around the bowl and serve.