Cooking for Luv: Vegetarian + Vegan Recipes
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Dátiles Rellenos con Almendras y Membrillo (Manchego, Quince, and Almond Stuffed Dates Baked in Chili Oil)

15 Nov Dátiles Rellenos con Almendras y Membrillo (Manchego, Quince, and Almond Stuffed Dates Baked in Chili Oil)

Dátiles Rellenos con Almendras y Membrillo (Manchego, Quince, and Almond Stuffed Dates Baked in Chili Oil)
Yields 24
A spicy sweet chewy and crunchy delicious addition to any party, you won't be able to eat just one! Impress your guests with this simple tapas recipe that will soon become a staple in your repertoire.
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 24 Pitted Medjool Dates*
  2. 4 Ounces Manchego Anejo Cheese, Julienned to the length slightly shorter than your dates
  3. 24 Toasted Almonds
  4. 1/2 Package Quince Paste, Julienned to the length slightly shorter than your dates
  5. 1 Tablespoon Chili Flakes
  6. 2 Tablespoons Spanish Olive Oil
  7. Maldon Smoked Sea Salt Flakes
Instructions
  1. Whisk together Chili flakes and olive oil.
  2. Split date along one side, place 1 almond, one spear of manchego, and one spear of quince paste inside and then reseal all edges tightly so the ingredients don’t spill out during baking, rolling back into date shape.
  3. Toss with chili oil.
  4. Bake for 10 minutes in 375 oven until caramelized and warm.
  5. Sprinkle with salt.
  6. Serve warm or at room temperature
Notes
  1. *It is important that you use large moist dates, like Medjool, so you can form them back together after stuffing. If your dates are dry, you can soak them in warm water and baking soda for about a half hour to re-hydrate (For every 1 cup of water use 1 teaspoon baking soda. Rinse and pat dry.
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