Recipe: Date and Chorizo Rumaki

I think this is from Sunset Magazine. It is credited to Alan M. Hause, Continental Catering.

DATE AND CHORIZO RUMAKI
Makes 32 pieces, 16 appetizer servings

16 slices thin-cut bacon (about 3/4 lb.)
1/2 pound raw chorizo sausage
1/4 pound (1/3 cup) cream cheese
32 whole dates, pitted
3 Tablespoons chopped fresh cilantro

Preheat oven to 350 degrees F.

Arrange bacon slices in a single layer in a 10-by15-inch pan.

Bake in a 350 degree oven for 5 minutes. Discard fat and blot bacon with paper towels.

Remove chorizo from casing and crumble into an 8- to 10-inch frying pan. Stir often over medium-high heat until meat is lightly browned, about 7 minutes. Let drain in a fine strainer to remove fat.

Mix chorizo with cream cheese.

Cut halfway through dates on 1 side to make a pocket in each. Fill dates equally with the cheese mixture.

Cut bacon slices in half. Wrap each date with a piece of bacon and secure with a toothpick. Place dates on a rack in the 10- by 15-inch pan.

Bake in a 350 degree F. oven until bacon is brown and crisp, 25 to 30 minutes.

Sprinkle with cilantro, and serve hot.