This super easy, incredibly delicious appetizer checks all the boxes!
It’s fast, flavorful, and requires only 5 ingredients. The tangy, sweet, spicy, and smoky flavors meld together beautifully. Oh, and did I mention there’s no actual cooking required?! It’s a winner for quick entertaining or a special treat anytime!
Natural Delights Medjool Dates are known for being the perfect vessel for sweet/salty fillings such as nuts, nut butters, and chocolate…
But, did you know they’re amazing with spicy and savory pairings too? I LOVE to incorporate Hatch Green Chile in my recipes whenever I can! Being from New Mexico, it’s a year round cooking staple. When planning this month’s recipe I thought to myself, “Why not Green Chile with Medjool Dates?”
All you need are these 5 ingredients:
Medjool Dates, Hatch Green Chile, Goat Cheese, Lemon, and Piñon (pine nuts).
All about the filling!
The flavor had to be on point and compliment the sweetness of the dates! I kept it simple with smooth, creamy goat cheese, added chopped roasted green chile, and a hint of lemon for tanginess. I topped them off with a generous sprinkle of piñon on top for that delicious crunch! That’s it y’all, so easy! (how to video, here!)
Skeptical of this spicy/sweet pairing?
Trust me…roasted Hatch green chile is THE perfect contrast to the caramelly sweetness of Medjool Dates! You’ll love these little bites bursting with flavor! They can be enjoyed cold/at room temperature (my fave), or warm, baked a few minutes in the oven. Totally personal preference. Try them both ways to see which you like best!
PrintHatch Green Chile Goat Cheese Stuffed Medjool Dates
This fast, easy delicious stuffed date appetizer requires only 5 ingredients. The tangy, sweet, spicy, and smoky flavors of the green chile, goat cheese, and medjool dates meld together beautifully!
Makes approx 32-36 stuffed dates, recipe can be easily halved for smaller quantity
- Prep Time: 30 minutes
- Cook Time: n/a
- Total Time: 0 hours
- Category: appetizer
- Diet: Gluten Free
Ingredients
- 11 oz Chevre Goat Cheese (I used Silver Lake brand from Trader Joe’s)
- 2 tablespoons fresh lemon juice
- 36 pitted Medjool Dates
- ⅓ cup chopped Hatch Green Chile (I used and recommend Hot or Medium Zia Hatch green chile, but any roasted, peeled, and chopped hatch green chile will do!)
- Piñon (pine nuts) for garnish (I used Trader Joe’s Toasted Pine Nuts)
Instructions
- Set goat cheese out for about 30 minutes to soften.
- Open the package and slice into rounds (for easier mixing), and place rounds into a bowl.
- Add lemon juice and green chile
- Using the back of a spoon start to press the ingredients together. Continue to press and stir until all ingredients are well combined. It takes a few minutes and it will be thick so it holds together for stuffing and serving.
- With a spoon, scoop a little of the mixture, stuff into the Medjool Date, and generously top with the pine nuts.
- Repeat until all of the goat cheese is used. (Or if you have some left over, use it as a topping or dip for veggies or meat. It’s SO delicious!)
- Place in the refrigerator if you are not serving right away. Then when you’re ready, serve and enjoy!
Optional: They can also be baked and served warm! Place stuffed dates on a parchment lined baking sheet and bake at 400 for about 5 mins, until warmed through.
Notes
*Make them dairy free using your favorite dairy free cream cheese or ricotta. I recommend the Kite Hill brand.
*The goat cheese mixture is easiest to work with right after you make it. If you refrigerate it and then stuff the dates, it’s not as smooth/easy to spread. Still works, just not as smooth as it is at room temperature.
Keywords: no cook appetizer, gluten free, stuffed medjool dates, hatch green chile
If you love this recipe be sure to check out my Bacon Wrapped Date Appetizer Recipe too…
Either would be fabulous for your Memorial Day gathering! There’s so much you can do with this versatile, nutrient filled fruit…find them in the produce section of your local grocery store!
Thanks for stopping by and have a wonderful day! xx
Photography: Kristen Massad
This post was sponsored by Natural Delights. All thoughts and ideas shared here are my own.
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