Chorizo Jalapeño Poppers
An ode to one of my favorite cuisines - Tex Mex - with a little upgrade in the form of chorizo and more cheese.
What a fun New Year’s weekend this has been. We’ve been enjoying some true relaxation at home – as I’m writing this it’s 2:30 p.m. and I am still in my pajamas. I’m reading about how to use my new toy, a Brother sewing machine. I’m excited to sew a lot of things, but I can’t tell you how excited I am to be able to hem my own pants. In Portland, this is a bigger deal than usual because if your pant legs are too long then they become towels for all the rainwater on the streets. Not cool. I also bought materials to make some cloth napkins – a good project to start with, I think!
For New Year’s Eve, we hung out with our good friends for a game night, and before that we made an amazing dinner at home: steak au poivre and bacon wrapped dates. Usually I would say that I am not a huge steak fan or a huge bacon fan. Yesterday I was both, and I would eat this again tomorrow, the next day and probably the day following.
If you’ve never had bacon-wrapped dates, I cannot recommend them to you highly enough.
These appetizers are so easy to make – and really, pretty inexpensive – it’s just silly. Because the result of your very small amount of work will blow. your. mind.
Dates are available individually in the bulk aisle of your neighborhood grocery store, but they also might come in a larger box in the produce section if you’re making these for a big party.
Here’s what you need:
Preheat your oven to 350 and cut your bacon into strips. You need enough that it wraps fully around the date and overlaps just a bit.
Wrap each date and place on a baking sheet lined with a nonstick sheet or a piece of parchment paper. Bake for 15-20 minutes until the bacon is cooked to your liking.
If you’d like, you can also pipe a soft, strong cheese like goat, blue, or cream into the middle of the dates (they are pitted). Yum.