Chorizo-Stuffed Medjool Dates [0000179]

Ingredients:

16 Medjool dates, pitted
1/2 cup of gluten-free chorizo sausage, cooked and crumbled
2 ounces of cream cheese, softened
2 tablespoons of chopped fresh parsley
1 tablespoon of honey
1/2 teaspoon of smoked paprika
Salt and pepper to taste
1/4 cup of chopped almonds (for garnish)
Fresh parsley leaves (for garnish)

Instructions:

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the cooked and crumbled gluten-free chorizo sausage, softened cream cheese, chopped fresh parsley, honey, smoked paprika, salt, and pepper. Mix well to create the stuffing mixture.

Carefully make a lengthwise slit in each Medjool date to create an opening. Gently remove the pit from each date.

Using a small spoon or your fingers, stuff each date with a portion of the chorizo and cream cheese mixture. Press the sides of the date together to close the opening around the filling.

Place the stuffed dates on a baking sheet lined with parchment paper.

Bake the stuffed dates in the preheated oven for about 8-10 minutes, or until they are warmed through and slightly caramelized.

While the dates are baking, toast the chopped almonds in a dry skillet over medium heat until they are golden and fragrant. This should take about 2-3 minutes. Keep a close eye on them to prevent burning.

Once the stuffed dates are done baking, remove them from the oven and let them cool slightly.

Arrange the stuffed dates on a serving platter and sprinkle the toasted chopped almonds over the top.

Garnish with fresh parsley leaves for a pop of color.

Serve these delicious gluten-free chorizo-stuffed Medjool dates as an appetizer or a flavorful snack.

Note: Ensure that the chorizo sausage and all other ingredients are certified gluten-free. You can adjust the ingredients and seasonings to suit your taste preferences.