Bacon-Wrapped Chorizo & Cheese Stuffed Dates

ingredientes

• Stuffed Dates
• Nonstick cooking spray
• 16 dried pitted dates
• 8 ounces FUD® Original Chorizo, cut into 16 pieces (½ cup)
• 4 ounces FUD® Campirano™ Panela Cheese, cut into 16 pieces (1 cup)
• 8 slices FUD® Original Sliced Bacon, cut crosswise in half
• Guajillo Sauce
• 2 dried guajillo chile peppers, stems and seeds removed, cut into small pieces
• ½ cup hot water
• 2 garlic cloves
• ¼ cup finely chopped yellow onion
• 2 teaspoons vegetable oil
• 1 pound Roma tomatoes, chopped
• 1 teaspoon fresh lime juice
• 1 teaspoon salt
• ½ teaspoon dried Mexican oregano

preparación

• Prepare Stuffed Dates: Preheat oven to 375°; line cookie sheet with aluminum foil and spray with nonstick cooking spray.
• Split dates horizontally in half but do not cut all the way through. Stuff each date with about 1½ teaspoons FUD® Original Chorizo and 1 piece FUD® Campirano™ Panela Cheese; wrap with ½ piece FUD® Original Sliced Bacon, securing with a toothpick. Place on prepared cookie sheet; bake 16 minutes or until bacon is cooked through. Broil 1 minute to brown bacon, if desired.
• Prepare Ancho-Guajillo Sauce: In small bowl, soak chile peppers in water 5 minutes. In large skillet, cook garlic and onion in oil over medium-high heat 3 minutes, stirring frequently; reduce heat to medium. Add tomatoes and cook 4 minutes or until softened, stirring occasionally; stir in lime juice, salt and oregano. Transfer sauce mixture and chile pepper mixture to blender; purée 1 minute or until sauce is smooth.
• Serve stuffed dates with sauce for dipping.