Ingredients

2 lbs medjool dates, pitted

1/2 lb Mexican style chorizo

1/4+ lb dried Spanish style chorizo

Romesco sauce

Preparation

  1. Preheat oven to 350.
  2. Lightly brown Mexican chorizo.
  3. Soak dates in hot tap water for 15 minutes until soft and pliable. Drain.
  4. Cut dates lengthwise on one side so they can be stuffed.
  5. Stuff dates with Meixican chorizo.
  6. Spay baking dish, place dates cut side down, and spray top.
  7. Finely dice Spanish chorizo and add to baking dish.
  8. Bake for 15 minutes until Spanish chorizo is crisp and Mexican chorizo is cooked.
  9. To servce, place dates on plate, drizzle with Romesco, and top with crisp Spanish chorizo.