maple sriracha devils on horseback recipe

Maple Sriracha Devils on Horseback

Medjool dates are stuffed with blue cheese, wrapped in bacon, and crisped with a Maple-Sriracha glaze. Maple Sriracha Devils on Horseback are a perfect party snack!
Course Appetizer
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 18 stuffed dates
Calories 134kcal
Author Amanda Biddle


  • 18 Medjool dates
  • 1/2 cup crumbled blue cheese
  • 9 slices bacon (I use Applewood Smoked)
  • 3 tablespoons pure maple syrup
  • 2 teaspoons Sriracha sauce , or additional, to taste


  • Soak 18 plain wooden toothpicks in water for 20-30 minutes.
  • Preheat oven to 400 degrees F with rack in middle position. Line a baking sheet with foil and place an oven-safe wire rack onto the pan.
  • Using a paring knife, cut a lengthwise slit into each date to open (don't slice in half entirely). Remove and discard pits. Fill each date with 1/2 to 1 teaspoon crumbled blue cheese (depending on date size), pressing to stuff. Close dates and press edges together to seal.
  • Cut each slice of bacon in half. Wrap dates in bacon, overlapping edges and securing with a soaked toothpick. Transfer to the wire rack.
  • Stir together maple syrup and Sriracha and lightly brush each wrapped date with glaze. Bake 15 minutes. Remove from oven and brush with a second coating of glaze. Continue baking for 5-10 minutes, until bacon is crisp (depending on the thickness of your bacon). Serve hot or warm.


The heat level on the Maple-Sriracha glaze is totally customizable! We find that two teaspoons gives each bite a subtle warmth, without overpowering. Feel free to increase or decrease the quantity of Sriracha to your personal tastes (remember that it will taste spicier in the mixing bowl than it will on the crisped bacon).


Calories: 134kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 137mg | Potassium: 205mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1.4% | Vitamin C: 0.4% | Calcium: 3.9% | Iron: 1.5%