Ingredients for Blue Cheese And Pecan Stuffed Dates
- 4 slices bacon
- Red Onion
- 2 tablespoons orange juice
- 4 ounces crumbled blue cheese
- Cream Cheese
- 1/2 cup chopped pecans
- Pitted Dates
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How to Make Blue Cheese And Pecan Stuffed Dates
- Cook 4 slices of bacon in a large skillet over medium heat until crisp. Remove and set aside on paper towels to drain, reserving 1/2 teaspoon of bacon grease in the skillet.
- Add 1/2 cup finely chopped yellow onion to the skillet and cook over medium heat until softened, about 3-4 minutes.
- Pour in 2 tablespoons orange juice and cook, scraping up any browned bits, until the liquid evaporates, about 1-2 minutes.
- Transfer the cooked onion to a medium bowl and let cool slightly.
- Crumble the cooked bacon into the bowl with the onions.
- Add 4 ounces crumbled blue cheese, 2 ounces cream cheese (softened), and 1/4 cup chopped pecans to the bowl.
- Stir gently to combine all ingredients thoroughly.
- Stuff each Medjool date (about 12-15 large dates) with a heaping teaspoon of the cheese mixture.
- Garnish each stuffed date with the remaining 1/4 cup chopped pecans.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
39g
Fat
14g
Carbs
4g
