Slice the chorizo crosswise in thirds. Halve each piece lengthwise, then cut each half into 4 lengthwise strips to make a total of 24 small sticks.
Tuck a chorizo stick into each date and pinch the dates closed. Wrap a strip of bacon around each date and secure with a toothpick.
Place the wrapped dates in a large skillet, seam sides down, and saute, turning, until the bacon is browned on all sides, about 10 minutes. Drain on paper towels and serve hot.
This timeless tapa from Spanish cookbook author Penelope Casas has everything going for it?it?s sweet, smoky and savory, all in one bite.
First try is with smoked sausage. We'll see how it turns out.
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 24|
|Calories from Fat: 65 (46%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 11.6mg||4 %|
|Sodium 146mg||5 %|
|Potassium 205.6mg||5 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 16.5g|
|Protein 2.6g||4 %|
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Calories per serving: 141
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