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Xango Dessert (Cheesecake Chimichanga)

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Indulge in the creamy decadence of Xango dessert, a delightful fusion of cheesecake and crispy fried tortilla, coated in cinnamon sugar.

Ingredients

Scale
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 8 flour tortillas (8-inch)
  • 1 cup oil for frying
  • 1/2 cup granulated sugar (for coating)
  • 1 tbsp ground cinnamon
  • Optional toppings: whipped cream, caramel sauce, fresh fruit

Instructions

  1. In a mixing bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla, mixing until well combined.
  2. Warm the flour tortillas in a microwave or skillet for a few seconds to make them pliable.
  3. Scoop about 2-3 tablespoons of the cheesecake filling into the center of each tortilla.
  4. Fold the bottom edge of the tortilla over the filling, then fold in the sides, and roll to seal the chimichanga.
  5. Brush the edges with egg wash or a mixture of water and flour to secure.
  6. Heat the oil in a deep fryer or heavy pot to 350°F (175°C).
  7. Fry the chimichangas in small batches for 2-3 minutes on each side, until golden brown.
  8. Mix the granulated sugar and cinnamon in a shallow bowl. Roll the fried chimichangas in the cinnamon sugar mixture while warm.
  9. Serve immediately with optional toppings like whipped cream or fruit.

Notes

For best results, chill the cheesecake filling for at least an hour before wrapping. Serve while warm to enjoy the best texture.

Nutrition

Find it online: https://recipesunfolded.com/xango-dessert/

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