Xango Recipe
Creamy cheesecake wrapped in a pastry tortilla, fried golden & dusted with cinnamon & sugar, served with a scoop of ice cream with chocolate or strawberry topping, then topped with whipped cream
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Ingredients
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Cheesecake Filling
Tortilla Wrapping
Frying and Topping
Method
Cheesecake Filling Preparation
- 1
Mix Ingredients
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and continue to beat until well combined.
- 2
Add Egg and Vanilla
Add the egg and vanilla extract to the mixture. Beat until everything is fully incorporated and smooth.
- 3
Chill Filling
Cover the bowl with plastic wrap and refrigerate the cheesecake filling for at least 1 hour to firm up.
Assembly of Xango
- 4
Fill Tortillas
Take one flour tortilla, and place a generous amount of the chilled cheesecake filling in the center. Fold the sides over the filling and then roll it up tightly, like a burrito. Repeat with the remaining tortillas and filling.
- 5
Prepare for Frying
In a deep frying pan, heat the vegetable oil over medium heat until hot but not smoking.
Frying and Serving
- 6
Fry the Xango
Carefully place each filled tortilla into the hot oil, frying them until they are golden brown and crispy, about 2-3 minutes per side. Remove them and place on paper towels to drain excess oil.
- 7
Dust with Cinnamon Sugar
In a small bowl, mix together the granulated sugar and ground cinnamon. While the Xangos are still warm, roll them in the cinnamon sugar mixture until fully coated.
- 8
Serve with Ice Cream
Place each Xango on a plate, add a scoop of ice cream beside it, and drizzle with either chocolate or strawberry syrup. Top with whipped cream and serve immediately.