Bacon-Wrapped Dates Stuffed with Queso Fresco
WHAT YOU NEED
- 3 ounces Ranchero® Queso Fresco
- 24 large Medjool Dates
- 1 Serrano Chile
- 12 pieces of thinly sliced bacon, cut in half

HOW TO MAKE IT
- Preheat the oven to 400º F.
- Line the bottom of a half-sheet pan (or other baking sheet with a lip around the edge, or jelly roll pan) with parchment paper. Place an oven-safe half-sheet cooling rack over the parchment paper. This will act as a drip tray for the bacon grease.
- Cut a slit in the side of each date and remove the pit. Finely dice one serrano chile and set aside. Slice the queso fresco into small pieces. Stuff the cheese and a little bit of diced chile inside each date, being sure not to overfill them. They should close easily. Wrap each date with a half slice of bacon. Be sure to wrap it tightly around the date, closing it up at each end.
- Stagger the bacon-wrapped dates on the cooling rack and bake at 400º F in the preheated oven for 25 minutes. Remove from the oven and transfer dates to a paper towel-lined dish to drain any excess grease before serving.