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  • 4 slices Hickory Smoked Bacon, sliced thin
  • 2 oz. chorizo
  • 1 oz. cream cheese
  • 8 whole dates, pitted
  • Source Customer Submission


Partially cook the Hickory Smoked Bacon on a sheet pan in a 350°F (180°C) oven for approximately 5 minutes. Cook the chorizo to render the excess fat. If the chorizo is in links, remove the meat from the casings before cooking. Remove the cooked chorizo from the pan and drain in a mesh strainer or china cap to remove excess fat. Then blend the cream cheese into the meat. Cut the dates open, butterfly style. Stuff each date with a portion of the chorizo mixture. Wrap each date with a half slice of bacon, securing with a toothpick. Arrange the rumake on a rack placed over a sheet pan. Bake at 350°F (180°C) until the bacon is crisp and the dates are hot, approximately 15 to 20 minutes.