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Manchego and Chorizo Stuffed Dates: Easy 5-Ingredient Party Appetizer

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These Manchego and Chorizo Stuffed Dates are a quick, crowd-pleasing Spanish-inspired appetizer featuring sweet Medjool dates filled with creamy Manchego cheese and spicy chorizo. Perfect for parties, potlucks, or holiday gatherings, they come together in under 30 minutes and deliver bold, sweet-savory flavor in every bite.

Ingredients

Scale
  • 20 Medjool dates, pitted
  • 3.5 oz (100g) Spanish Manchego cheese, cut into small cubes
  • 3.5 oz (100g) Spanish dry-cured chorizo, cut into small cubes
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon fresh parsley, finely chopped (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Slice each date lengthwise, being careful not to cut all the way through. Remove and discard pits.
  3. Cut Manchego cheese and chorizo into small cubes, about 1/2-inch in size.
  4. Stuff each date with a piece of Manchego and a piece of chorizo. Gently press the fillings inside.
  5. Arrange stuffed dates on the baking sheet, spacing about 1 inch apart. Drizzle or brush each date with olive oil.
  6. Bake for 10–12 minutes, until cheese is melty and chorizo edges are crisp. Watch closely to avoid burning.
  7. Remove from oven and sprinkle with chopped parsley. Let cool on tray for 5 minutes.
  8. Serve warm or at room temperature. For make-ahead, cool completely, cover, and refrigerate.

Notes

For best results, use fresh, plump Medjool dates. If dates are dry, soak in warm water for 10 minutes before stuffing. Avoid overstuffing to prevent bursting during baking. Vegetarian variation: substitute chorizo with spicy vegan sausage or sautéed mushrooms. Can be made ahead and baked just before serving. Dates can be frozen after baking and reheated in the oven.

Nutrition

Keywords: stuffed dates, manchego, chorizo, party appetizer, Spanish appetizer, easy appetizer, finger food, holiday appetizer, gluten-free, savory snack