Cantina Sizzled Stuffed Dates Wrapped in Bacon

Do you loved stuffed food as much as I do? How about Cantina Sizzled Stuffed Dates Wrapped in Bacon? Have I got your attention? I thought so. This post is sponsored by Sam’s Fresh Salsa for their Bloggers Recipe Challenge. I am pleased to say that I am one of thirty food bloggers chosen to compete. I received products to test with and all comments are my own. #freshnotfake #samssalsarecipechallenge #salsalove

There are two categories; appetizer and entree. Each blogger was mailed a bounty of delicious cartons of salsa; Fresh Watermelon Jicama, Cantina Style Salsa and Salsa Verde Salsa. The prizes go as followed below.

One Grand Prize Winner: $1,000.00

One Entree Category Winner: $500 Cash Prize

One Appetizer Category Winner: $500 Cash Prize

When I think of fun and entertaining appetizers I like to make stuffed food. The surprise in the center is as much fun as the dish itself. Recently I stuffed cherry peppers and wrapped them in won ton wrappers. I love serving jalapeño poppers with a variety of different stuffings. So creating these Cantina Sizzled Stuffed Dates Wrapped in Bacon were just my thing.

Medrool dates came to mind because of their delicate sweetness that goes so well with spicy and salty foods. Once wrapped in bacon and baked, they are a perfect bite but I didn’t stop there. A little sizzle time in Sam’s Fresh Salsa Cantina Style Salsa added another fun component to the dish.

The larger medrool dates are also easy to stuff with a nice portion of filling. Just remember to remove the pit and any stem on the end. You can buy medrool dates in the bulk section or in packages usually found in the produce department.

To make these ahead of time, complete the bacon wrapped stuffed dates leaving them unbaked. The salsa can be blended with the tomato paste. Both the dates and salsa can be refrigerated until ready to bake. If possible, remove from the refrigerator before baking to allow to warm up a bit.

CAN I CHANGE UP THE FILLINGS FOR THE STUFFED DATES?

Absolutely, you can make the filling by swapping out with some of your favorite ingredients.

1. I used a hickory smoked bacon. An applewood or mesquite smoked bacon would be great.
2. I tested with pork chorizo but beef chorizo will work too. If you want to save time and not char and chop a poblano, you could substitute canned green chilies or jalapeño. Making some of these changes may also up the heat level so make your changes based on your guests palate.
3. The Monterey Jack cheese could be switched out for mozzarella or another creamy melting cheese.

Bake off the wrapped stuffed dates on a wire rack tray or on a baking sheet lined with parchment paper. For a super crispy bacon surface, turn the oven to broiler and place 6 inch under the flames for several minutes, watching and turning the tray as needed.

Once the bacon bundles are cooked, arrange them in the individual serving dishes and return them to the oven to sizzle in the salsa.  Three bundles in each makes the perfect portion size for an appetizer. Another option for serving would be to use large ramekins or a large cast iron skillet or even a shallow casserole dish. Arrange the bundles in the salsa and when fully baked, top with queso fresco, slivered red onion, cilantro and lime.

Tortilla chips make a great accompaniment to this appetizer, but only a hand full because you will be scooping it up with the tender bites of the stuffed dates. I served extra lime and cilantro on the side for those who desired extra tang and herbal freshness.

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Cantina Sizzled Stuffed Dates Wrapped in Bacon

Number of servings: 6

See Detailed Nutrition Info on

A zesty chorizo poblano and cheese mixture fills these dates that are wrapped in bacon then sizzled in Sam's Cantina Style Salsa. Once topped with queso fresco, slivered red onion, cilantro and lime these appetizers are ready for a side of tortilla chips.

Ingredients

• 2-12 oz. container Sam’s Cantina Style Salsa, divided
• 2 tbs. tomato paste
• 18 large medjool dates
• 9 oz. tube Mexican pork chorizo
• 1 small poblano pepper
• 2 oz. Monterey Jack cheese, finely shredded
• 1/2 tsp. ground chipotle pepper powder
• 9 strips hickory smoked bacon, cut in half to make 18 pieces
• 3 oz. queso fresco cheese, crumbled
• Cilantro, chopped
• 1/4 cup finely slice red onion
• 2 limes
• 6 cups tortilla chips

Instructions

1. In a skillet over medium high, crumble and cook the chorizo until throughly cooked. Drain and set aside.
2. Over a stove burner flame or under the oven broiler, char all sides of the poblano pepper. Place into a ziplock bag and allow to rest for 20 minutes. Use a paper towel to wipe off the skin. Cut off the top and remove all seeds from inside. Dice the poblano into small pieces and set aside.
3. In a bowl, blend together the cooked chorizo, diced poblano, 2 tbs. Sam’s Cantina Style Salsa, chipotle pepper powder, and shredded Monterey Jack cheese.
4. Heat oven to 400°
5. Cut open each date on one side, remove the pit and end stem if there is one. Open the date wide and stuff with the chorizo mixture. Wrap each date with strip of bacon and place seam side down on a baking rack on a sheet pan or baking sheet lined with parchment paper. Bake for 20 minutes or until the bacon is cooked and crisp. If a crispier bacon is desired, consider turning the broiler on and cook briefly until the preferred crispiness is achieved.
6. Blend the remaining salsa with the tomato paste and pour the Sam’s Cantina Style Salsa mixture into individual baking dishes (cast iron or ramekin style) Arrange the bacon wrapped dates in the salsa and bake another 15 minutes or until the salsa is bubbling.
7. Finish the sizzling dishes with the queso fresco cheese, a sprig of cilantro and a twist of lime. Serve with tortilla chips to enjoy the flavored hot salsa.

Notes

If you don’t want to make individual servings, a large cast iron skillet or baking dish will work as well.