Chorizo Stuffed Dates

Chorizo Stuffed Dates

4 Oz Fresh (not Smoked) Spanish Chorizo Sausage Links,
Casings Removed, Coarsely Crumbled
1 Tbsp Chopped Italian Parsley
12 Lg Medjool Dates
6 Slices Smoked Bacon, Cut Crosswise In Half
2 Tbsp Olive Oil

Cook Chorizo In Heavy Small Skillet Over Medium Heat Until Browned & Cooked Through, Stirring Frequently & Breaking Up Lumps With Spoon, About 5 Minutes. Drain Off Fat; Transfer Sausage To Small Bowl. Add Parsley; Stir To Combine. Cool.

Working With One Date At A Time, Cut Slit Along Top Of Date. Gently Pry Open Date & Remove Pit, Leaving Pocket. Stuff Pocket With 1 Scant Tablespoon Chorizo Mixture. Wrap 1 Bacon Piece Around Each Date, Overlapping Ends Slightly; Fasten Ends With Toothpick. 

Heat Oil In Medium Skillet Over Medium Heat. Add Dates, Toothpick-side Down, & Cook Without Moving Until Bacon Browns, About 5 Minutes. Continue To Cook Until Bacon Is Brown On All Sides, Turning Dates Occasionally, About 6 Minutes Longer. 

Transfer To Paper Towels To Drain. Remove Toothpicks. Serve Warm.

Makes 12 Dates.