Xangos, or fried cheesecake chimichangas, is a delicious Mexican dessert often served with whipped cream or ice cream.
Xangos (Mexican Cheesecake Chimichangas)
By Sue Lau | Palatable Pastime
My recipe of the day is for Xangos, which is a type of Mexican dessert often known as deep fried cheesecake, or cheesecake chimichangas. This is my first recipe of several in celebration of Spring.
Xango have cheesecake filling wrapped inside of a large flour tortilla, which is plastic wrapped and frozen until firm. This helps to retain the shape and keep the filling from becoming too hot. Hot cheesecake is not a good thing.
And even though it is frozen firm, I add a toothpick as I do when making chimis or taquitos, because the outside fold of tortilla warms quickly, and you will want that to stay close to the chimi as it crisps up.
But once the fold is browned, you can remove the toothpick to easily make sure your chimi browns nicely on all sides.
From there it is a quick drain on paper toweling and then quickly into the sugar while it is hot.
The sugar adds extra flavor to the crust, and is spiced with both cinnamon and chocolate for that “Mexican chocolate” experience. From here, give it a quick cut and prop on a plate with the garnishes of your choice. Whipped cream and berries are lovely, but ice cream is a favorite too.
Monday Recipes
Join all the bloggers as we present an array of delicious desserts for you to peruse and explore for your Springtime menu planning.
What will you make for your Spring holiday desserts? Stay tuned all week long for the complete collection.
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Xangos
Ingredients
Ingredients:
- 1 24.5 ounce tub Philadelphia Ready-to-Eat Cheesecake filling
- 9 Ten Inch- burrito sized flour tortillas
- 1/2 cup granulated sugar
- 1/8 teaspoon cinnamon
- 1/4 teaspoon baking cocoa
- Garnish: strawberries chocolate syrup, or hot fudge, sprinkles, whipped cream
Instructions
- Place 1/2 cup filling on each tortilla.Wrap tightly and place in plastic wrap or foil; freeze 45-60 minutes or until firm.
- Mix cinnamon, cocoa and sugar in a bowl.
- Pin tortillas closed with toothpicks if needed and fry until golden in shallow oil using a nonstick skillet.
- Dredge in cinnamon sugar blend while hot.
- Garnish as desired.
Notes
