Bacon-Wrapped Stuffed Dates with Goat Cheese and Almonds

These Bacon Wrapped Stuffed Dates are irresistible. Medjool dates have a thin skin and a creamy, candy-like interior. Stuffed with spicy chorizo and wrapped in smoky bacon, they become addictively delicious—especially with a drizzle of honey. Because they are rich, one or two per person is usually enough, but they vanish quickly at gatherings.

These bites make an ideal appetizer for parties, holiday get-togethers, or a special solo treat. I’ve served them at multiple events and the tray is often empty within minutes. They’re simple to prepare and always a crowd favorite—guests will ask for the recipe.

How to Prep and Cook These Bite-Size Bacon Wrapped Stuffed Dates

Ingredients:

A few basic ingredients deliver a big payoff: Medjool dates, spicy chorizo, and bacon. Finish with a drizzle of honey to balance the flavors.

Medjool Dates – Choose dates that are soft, plump, and glossy rather than dried and hard. Some natural wrinkling is fine, but avoid fruit with crystallized sugar on the skin, which indicates age.

Chorizo – Use raw Mexican-style chorizo from the meat department rather than the cured Spanish chorizo from the deli. Mexican chorizo is fresh, highly seasoned, and available in mild or spicy varieties. For this recipe, spicy chorizo pairs nicely with the sweet dates, but use whatever suits your taste.

Center-Cut Bacon – Center-cut bacon is a good choice because it’s leaner than regular bacon but still flavorful. Avoid very thick slices that overwhelm the bite or paper-thin slices that disappear—choose a medium thickness so the bacon adds texture and taste without dominating the date.

Prepping the Stuffed Dates Before Cooking

These bacon-wrapped dates require a bit of prep—pitting, stuffing, and wrapping—but each step is straightforward and quick.

Pitting the Dates. You can buy pitted dates, but pitting them yourself is fast. Use a paring knife to slit a date lengthwise, stopping when you reach the pit. Pry the date open with your thumbs, remove the pit, and discard it.

Stuffing the Medjool Dates. Spoon about a heaping teaspoon of chorizo into each sliced date. Gently close the date around the filling; it doesn’t have to fully enclose the sausage because the bacon will secure it.

Wrapping the Stuffed Dates. Cut bacon slices in half crosswise and wrap each stuffed date with a half-slice of bacon. Secure with a toothpick or cocktail pick to hold everything together.

How to Sear the Bacon Wrapped Stuffed Dates

Heat a large oven-proof skillet over medium-high heat. Work in batches if needed so the pan isn’t crowded. Searing chars the bacon and develops color—each side only needs about 2 minutes. This step is to brown the exterior; the dates will finish cooking in the oven.

How to Cook the Bacon Wrapped Stuffed Dates in the Oven

Preheat the oven to 400°F. After searing, transfer the skillet to the oven or arrange the dates on a baking sheet. Bake for 10–12 minutes until the chorizo is cooked through and the bacon is fully crisped.

If you prefer to skip searing, you can bake the stuffed dates from raw; they will need longer in the oven and won’t develop the same char. At 400°F, bake on a single layer for about 12–14 minutes per side, turning once, until cooked through.

Finishing Touch: Honey

Drizzle honey over the dates just before serving. The honey enhances the natural sweetness of the dates and balances the savory bacon and chorizo. Use a honey dipper, spoon, or pour spout—generous or light, according to preference. Consider serving a small bowl of extra honey so guests can add more if they like.

Make Ahead and Freezing Instructions

You can prepare these ahead of time and freeze them before searing. Arrange the assembled, uncooked dates on a cookie sheet and freeze until solid (2–3 hours). Transfer to a freezer bag and store for up to one month.

When ready to use, thaw overnight in the refrigerator, then sear and finish in the oven as directed.

If you want more appetizer ideas, consider other favorites like puff pastry bites, jalapeño poppers, or spinach artichoke dip.