RecipesThe Berghoff RestaurantChorizo Stuffed Date Skewers

Chorizo Stuffed Date Skewers Recipe

inspired by

@theberghoffrestaurant

Feb 08 2026

•

45m

•

Serves 12

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Recipe information

Make Chorizo Stuffed Date Skewers in just 45m. Bacon wrapped

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Ingredients

Stuffing

Wrapping & Skewering

Finishing & Serving

Preparation

Stuffing

1. Prepare dates

Using a small knife, make a lengthwise slit in each date and remove the pit. Keep the date as whole as possible for stuffing.

2. Cook chorizo

Heat a small skillet over medium heat. Crumble the fresh chorizo into the pan and cook, stirring, until just cooked through and no longer pink, about 4–6 minutes. Do not overcook to dryness. Drain excess fat on paper towels and let cool 3–4 minutes.

3. Combine filling

In a bowl, combine the warm cooked chorizo, cream cheese, smoked paprika, and black pepper. Mash together with a fork until uniform but slightly coarse (a spoonful of texture is good). Taste and adjust seasoning if needed.

4. Stuff dates

Using a small spoon or your finger, fill each pitted date with about 1 tablespoon of the chorizo mixture. Close the date around the filling so it looks neat and compact.

Wrapping & Skewering

5. Prepare bacon

Preheat oven to 400°F (200°C). If bacon slices are wide, cut each slice in half crosswise to make 24 short strips. If using thinner slices, use as-is. Pat bacon dry if very wet.

6. Wrap dates

Wrap each stuffed date with one bacon strip, overlapping slightly and tucking the ends under. Secure each wrapped date with a wooden skewer or toothpick inserted through the center to hold the bacon in place.

Bake & Glaze

7. Arrange for baking

Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the bacon-wrapped dates seam-side down on the rack, leaving space between them for even air circulation.

8. Optional glaze

If using glaze, whisk together brown sugar and maple syrup in a small bowl until smooth. Brush a light coat onto the bacon-wrapped dates before baking for a sweet-savory finish (you can also reserve glaze to brush during the final minute of baking).

9. Bake

Bake in the preheated 400°F (200°C) oven until bacon is crisp and caramelized, about 15–20 minutes. Rotate the pan halfway through for even browning. If bacon is not crisping to your liking, broil on low for 1–2 minutes while watching carefully.

10. Final glaze (optional)

If you reserved glaze, brush an additional thin coat on the dates immediately after baking and return to oven for 1–2 minutes to set, or simply let it set on the hot bacon.

Finish & Serve

11. Rest & garnish

Remove the bacon-wrapped dates from oven and let rest 3–4 minutes on the rack so juices redistribute and glaze sets. Remove toothpicks/skewers slightly if desired or leave them for serving. Sprinkle with chopped cilantro or parsley and a grind of cracked black pepper to taste.

12. Serve

Transfer to a serving platter and serve warm. These are best eaten within 30–60 minutes of baking while bacon remains crisp.

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