Chorizo-Stuffed Dates

This recipe is traditionally made with Spanish chorizo which is a hard sausage. We've substituted local Mexican chorizo for a Southwestern twist.
Photography By Heather Gill | September 15, 2006


Preheat oven to 375 degrees. Heat a medium skillet over medium heat and, when hot, add the chorizo. Cook for 5 to 6 minutes, stirring several times. Then transfer the chorizo to a cool bowl and stir in the breadcrumbs.

Meanwhile, use a paring knife to make a lengthwise slice down the top of each date. Remove the pit. You should end up with dates that you can open up, somewhat like a book. Spoon 1/2 teaspoon of the chorizo mixture into each date and close it back up.

Spread the stuffed dates out on a baking sheet and bake at 375 degrees for 9-10 minutes. Serve warm, not hot, as the sugars in the dates can become molten as they heat up.

*Note: It’s better to use unpitted dates for this recipe. When you remove the pit, there’s a small chamber that’s easier to fill with the chorizo than the sometimes-gummy insides of a pre-pitted date.

Recipe courtesy of Andy Broder, AndyFood.

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  • 1/2 pound bulk chorizo
  • 1/3 cup breadcrumbs, preferably fresh
  • 36 whole dates (with pits*)
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