Xango Dessert
Xango Dessert is a fun, crispy treat with a creamy cheesecake filling that’s fried to perfection and dusted with a sweet cinnamon-sugar coating. It's a perfect blend of textures and flavors, offering a crunchy exterior and a rich, smooth interior that’s sure to satisfy any sweet tooth!
Equipment
- Medium Bowl For mixing the cream cheese filling.
- Spoon or Spatula To spread and scoop the cream cheese mixture onto the tortillas.
- Frying Pan or Deep Skillet For frying the Xango to achieve a crispy texture.
- Tongs or Slotted Spoon To carefully flip and remove the Xangos from the hot oil.
- Paper Towels For draining excess oil after frying.
- Shallow Dish For mixing the cinnamon-sugar coating.
- Knife or Scissors To trim the edges of the tortillas if necessary
Ingredients
- 6 large flour tortillas
- 8 oz cream cheese softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 cup sweetened condensed milk
- 1 cup vegetable oil for frying
- 1/2 cup sugar for coating
- 1 teaspoon cinnamon for coating
Instructions
- Prepare the filling:
- In a medium bowl, mix the softened cream cheese, 1/2 cup sugar, vanilla extract, and 1/4 teaspoon cinnamon until smooth and creamy.
- Form the dessert:
- Spoon about 2-3 tablespoons of the cream cheese mixture into the center of each tortilla. Carefully fold the tortilla to enclose the filling, rolling it tightly into a burrito-like shape. Use a small amount of water to seal the edges if needed.
- Fry the tortillas:
- Heat vegetable oil in a deep skillet or frying pan over medium heat. Once the oil is hot, gently place the rolled tortillas in the pan and fry them for about 2-3 minutes on each side, or until golden brown and crispy. Remove from oil and drain on paper towels.
- Coat the Xango:
- Mix the 1/2 cup sugar and 1 teaspoon cinnamon in a shallow dish. While the Xangos are still warm, roll them in the cinnamon-sugar mixture until fully coated.
- Serve:
- Drizzle the Xango with sweetened condensed milk or a topping of your choice (like chocolate sauce or fruit) and serve immediately for a warm, delicious treat.
Prepare the filling:
- In a medium bowl, mix the softened cream cheese, 1/2 cup sugar, vanilla extract, and 1/4 teaspoon cinnamon until smooth and creamy.
Form the dessert:
- Spoon about 2-3 tablespoons of the cream cheese mixture into the center of each tortilla. Carefully fold the tortilla to enclose the filling, rolling it tightly into a burrito-like shape. Use a small amount of water to seal the edges if needed.
Fry the tortillas:
- Heat vegetable oil in a deep skillet or frying pan over medium heat. Once the oil is hot, gently place the rolled tortillas in the pan and fry them for about 2-3 minutes on each side, or until golden brown and crispy. Remove from oil and drain on paper towels.
Coat the Xango:
- Mix the 1/2 cup sugar and 1 teaspoon cinnamon in a shallow dish. While the Xangos are still warm, roll them in the cinnamon-sugar mixture until fully coated.
Serve:
- Drizzle the Xango with sweetened condensed milk or a topping of your choice (like chocolate sauce or fruit) and serve immediately for a warm, delicious treat.