I was in Phoenix last weekend and went to a wonderful restaurant called The Tuck Shop. It’s billed as neighborhood comfort food. I ordered a “small plate” of Medjool dates, stuffed with Schreiner’s chorizo and baked with Gruyere, which were savory sweet and delicious with melted cheese. The recipe below is my take on this dish.
Medjool Dates Stuffed with Chorizo & Melted Gruyère
Makes 12 Dates
4 oz Spanish Chorizo Sausage Links, casings removed
12 Lg Medjool Dates
4 oz Gruyère cheese, grated
Pre-heat oven to 350F.
Cook crumbled Chorizo in heavy skillet over medium heat until browned and cooked through, stirring frequently. About 5 minutes. Drain off fat; transfer sausage to a bowl. Cool.
Cut slit along top of date. Gently pry open date. Stuff with chorizo.
Place dates on a sheet pan, seam side down, sprinkle with Gruyère and bake for 10 minutes. Serve immediately.