Ohh My, you guys. Can we talk about the Xango dessert? If you haven’t had one, picture this: a crispy and golden-brown tortilla and sparkling with cinnamon sugar and wrapped around a warm, gooey, ridiculously creamy cheesecake filling, it’s insane in the best possible way.
I actually stumbled upon these gems completely by accident. I was at this huge, chaotic food fair a while back – you know the kind, where everything smells amazing and you want to eat all the things? I saw someone bite into one of these beauties, and their eyes practically rolled back in their head. Sold! I tracked down the stall and got one. Seriously, that first bite? The crunch, then the warm, melty cheesecake… I think I actually zoned out for a second. It was that good. I knew, right then, my life’s mission (okay, maybe my weekend mission) was to figure out how to make this Xango dessert at home.
Let me tell you, the journey wasn’t exactly smooth sailing. My first attempt? Let’s just say cream cheese found ways to escape that tortilla I never thought possible. Total chimichanga blowout. Another batch got a little… uh… charred. My smoke alarm got a workout that day. But, fuelled by the memory of that perfect bite (and maybe sheer stubbornness), I kept tweaking. After way too many test batches (my husband now politely declines any experimental fried goods), I finally nailed it. This recipe? This is the one. It captures that food fair magic, but you can actually make it without setting off alarms. Promise!
What You Need for This Xango Dessert Dream
Alright, let’s round up the goodies. Nothing too wild here, mostly stuff you might already have!
- The Star – Cream Cheese: Grab one 8-ounce block (about 225g). Let it hang out on the counter for a bit to soften up – makes mixing way easier, trust me. Go full-fat here if you can; it just tastes richer. Neufchâtel works in a pinch if you’re watching fat, but… treat yourself!
- Sugar: Just 1/4 cup (50g) of the regular granulated stuff for the filling.
- Vanilla Extract: A teaspoon of the real deal. Makes everything taste better.
- Maybe a little zing? (Totally optional) Sometimes I add a tiny pinch of salt to make the sweet pop, or a little lemon zest if I’m feeling fancy.
- The Wrappers – Flour Tortillas: You’ll need 4 to 6 medium ones (like the 8-inch size). Get the soft kind; stiff ones will just crack and make you sad.
- Fruit Friend – Bananas: One or two ripe bananas, sliced up. They get all warm and melty inside. Heaven. (But hey, if you’re not a banana fan, sliced strawberries or even some cooked cinnamon apples are amazing too. Or just skip the fruit!)
- Gooey Gold – Caramel Sauce: About 1/4 cup. Store-bought is totally fine, or use your fave homemade recipe. A little drizzle inside before you wrap ’em up? Chef’s kiss.
- For the Crispening – Oil: You’ll need enough neutral oil (like vegetable, canola, or peanut) for frying – aim for about 1 to 1.5 inches deep in your pan.
- The Sparkly Coat – Cinnamon Sugar: Mix about 1/2 cup (100g) granulated sugar with 1 or 2 teaspoons of ground cinnamon in a shallow dish. How much cinnamon? You do you!
Quick Swaps & Ideas:
- Tortillas: Never tried it, but maybe dessert crepes could work? Let me know if you’re brave! Gluten-free tortillas might work if they bend easily.
- Sauce: Chocolate sauce instead of caramel? Why not! Dulce de leche? Heck yes!
- Filling: As mentioned, Neufchâtel for lighter, or get creative with add-ins (mini chocolate chips?).
Having everything ready makes putting together this incredible Xango dessert feel way less chaotic.
How Long Does This Awesomeness Take?
Okay, deep breath. It looks impressive, right? Like something you’d only order at a restaurant? But honestly? It’s way faster than you’d think.
- Getting Ready: Maybe 15-20 minutes? Mixing the filling, slicing fruit (if using), wrapping them up. If you’re quick, maybe less!
- The Fun Part (Frying): This goes fast! Like, 3-5 minutes for each Xango dessert. You’ll probably fry in batches, so let’s say 10-15 minutes total sizzling time.
- Grand Total: We’re talking roughly 30-35 minutes from “I want dessert” to “Oh my god, this is amazing.”
Seriously! Compare that to baking a whole cheesecake (hours!) – this is practically instant gratification for something this decadent. Perfect for when that sweet craving hits hard and fast.
Let’s Make Some Magic: Step-by-Step Xango Dessert!
Ready to become a fried cheesecake wizard? Let’s do this!
Step 1: Make the Creamy Stuff
Toss your softened cream cheese, 1/4 cup sugar, and vanilla into a bowl. Grab an electric mixer (or a whisk and some determination) and beat it until it’s lovely and smooth. No lumps allowed! Give it a tiny taste – sweet enough? Seriously, make sure that cream cheese is soft, otherwise, you’ll be fighting lumps the whole time.
Step 2: Get Your Station Ready
Lay out your tortillas. If they feel a bit stiff, zap ’em in the microwave for like 10 seconds (or warm briefly in a dry pan) – makes them easier to fold. Have your banana slices and caramel nearby. And don’t forget that cinnamon-sugar mixture in its dish!
Step 3: Fill ‘er Up and Roll ‘er Tight!
Spoon a couple of tablespoons of the cheesecake filling onto the bottom part of a tortilla, spreading it out a little side-to-side. Scatter on some banana slices (don’t go crazy, or it’ll leak!) and drizzle a little caramel. Now, the important part: fold the left and right sides in first, then roll it up tightly from the bottom, like a snug little burrito. You want it sealed! Repeat for all tortillas. My biggest tip: Tuck those sides in really well! This is your main defense against filling escaping in the hot oil when making your Xango dessert.
Step 4: Time for a Hot Oil Bath!
Pour your oil into a sturdy pot or deep skillet (enough for that 1-1.5 inch depth) and heat it over medium-high. You’re aiming for about 350-360°F (175-180°C). No thermometer? Drop a tiny scrap of tortilla in; if it sizzles happily and turns golden pretty quickly (like 30-60 seconds), you’re good to go. Gently, gently lower one or two xangos into the oil, seam-side down first. Don’t crowd the pan, give them space! Fry for maybe 1.5-2 minutes per side, until they’re gorgeously golden brown and look super crispy. Use tongs to carefully flip them halfway through.
Step 5: The Sweet Finish
Using tongs or a slotted spoon, lift those beauties out of the oil. Let the extra oil drip off for just a second, then immediately roll them in the cinnamon-sugar mixture while they’re still hot. This helps the sugar stick like glue. Pop the finished Xango dessert onto a wire rack for a minute to prevent a soggy bottom (nobody wants that!).
Want a Lighter (But Still Awesome) Version?
Totally get it! Sometimes you want the flavor without all the indulgence. Here are some tweaks I’ve tried:
- Try Baking: Okay, it’s not quite the same earth-shattering crunch, but baking works! Put the wrapped xangos on a parchment-lined baking sheet. Brush them lightly with melted butter or oil (or just use cooking spray) and sprinkle with cinnamon sugar. Bake around 400°F (200°C) for 12-18 minutes, until golden. Still really yummy!
- Lighten the Filling: Use Neufchâtel cheese instead of full-fat cream cheese. You can also cut back the sugar a bit or try maple syrup (though it might change the texture slightly).
- Go Whole Wheat: Swap regular flour tortillas for whole wheat ones for a little fiber boost. Just make sure they’re soft!
- More Fruit, Less Cheese: Load up on fruit and use a slightly thinner layer of the cheesecake filling.
How to Serve This Piece of Heaven (aka Xango Dessert)
Honestly, eating a warm Xango dessert straight after rolling it in cinnamon sugar is pretty close to perfection. But if you wanna get fancy…
- Ice Cream’s Best Friend: A scoop of vanilla bean ice cream next to a warm xango? Classic for a reason. It’s just right.
- Extra Drizzle: More caramel? Chocolate sauce? A berry sauce? Yes, please. Drizzle it right over the top.
- Whipped Cream Cloud: A simple dollop of whipped cream adds a nice lightness.
- Freshness: A few fresh berries on the side look pretty and cut through the richness.
- Crunch Factor: Sprinkle some toasted pecans or walnuts on top? Ooh, nice idea.
- My Absolute Favorite Way: Cut the Xango dessert on a diagonal (so you can see that yummy filling!), nestle a scoop of vanilla ice cream beside it, drizzle generously with caramel, maybe add a raspberry or two. Chef’s kiss.
Storing Your Xango Dessert (If You Have Any Left!)
Let’s be real: these are infinitely better eaten fresh and hot. That crispy-creamy contrast is everything. But, okay, if you somehow have leftovers:
- Already Fried: Cool them completely. Store them in an airtight container. They’ll last a day at room temp, maybe 2-3 days in the fridge. But fair warning: they will get soft. You can try crisping them up again in an oven or air fryer (350°F/175°C for 5-10 mins), but avoid the microwave unless you enjoy chewy tortillas. Storing a fried Xango dessert is tough if crispiness is your goal!
- Make Ahead Hack: You can make the filling ahead (store in the fridge for a day or two). You can even wrap the xangos a few hours before you plan to fry them – lay them seam-down on a lined tray, cover tightly, and chill. Let them sit out for 15 mins before frying. Sometimes this even helps them hold their shape better!
Seriously, Why Am I So Obsessed?
Because it’s AMAZING! It hits all the right notes: crunchy, creamy, warm, sweet, a little tangy from the cheesecake, cinnamon-y… it’s just pure comfort and happiness rolled into a tortilla. It feels super special and impressive, but as you saw, it’s totally doable at home without a culinary degree.
It’s that dessert that makes people’s eyes light up. It’s fun, it’s delicious, and making this Xango dessert just makes me happy.
Okay, your turn! Please, please try making these. And then come back and tell me everything! Did you love them? Did you change anything? What did you serve them with? Leave a comment below – I genuinely want to hear how your Xango dessert adventure goes! Happy frying!
Recipes You May Like
Xango Dessert
Make crispy, creamy fried cheesecake Xango Dessert! An easy recipe for warm, gooey deliciousness rolled in cinnamon sugar. Your new obsession. Try it!
Ingredients
- The Star – Cream Cheese: Grab one 8-ounce block (about 225g). Let it hang out on the counter for a bit to soften up – makes mixing way easier, trust me. Go full-fat here if you can; it just tastes richer. Neufchâtel works in a pinch if you’re watching fat, but… treat yourself!
- Sugar: Just 1/4 cup (50g) of the regular granulated stuff for the filling.
- Vanilla Extract: A teaspoon of the real deal. Makes everything taste better.
- Maybe a little zing? (Totally optional) Sometimes I add a tiny pinch of salt to make the sweet pop, or a little lemon zest if I’m feeling fancy.
- The Wrappers – Flour Tortillas: You’ll need 4 to 6 medium ones (like the 8-inch size). Get the soft kind; stiff ones will just crack and make you sad.
- Fruit Friend – Bananas: One or two ripe bananas, sliced up. They get all warm and melty inside. Heaven. (But hey, if you’re not a banana fan, sliced strawberries or even some cooked cinnamon apples are amazing too. Or just skip the fruit!)
- Gooey Gold – Caramel Sauce: About 1/4 cup. Store-bought is totally fine, or use your fave homemade recipe. A little drizzle inside before you wrap ’em up? Chef’s kiss.
- For the Crispening – Oil: You’ll need enough neutral oil (like vegetable, canola, or peanut) for frying – aim for about 1 to 1.5 inches deep in your pan.
- The Sparkly Coat – Cinnamon Sugar: Mix about 1/2 cup (100g) granulated sugar with 1 or 2 teaspoons of ground cinnamon in a shallow dish. How much cinnamon? You do you!
Instructions
Step 1: Make the Creamy Stuff
Toss your softened cream cheese, 1/4 cup sugar, and vanilla into a bowl. Grab an electric mixer (or a whisk and some determination) and beat it until it’s lovely and smooth. No lumps allowed! Give it a tiny taste – sweet enough? Seriously, make sure that cream cheese is soft, otherwise, you’ll be fighting lumps the whole time.
Step 2: Get Your Station Ready
Lay out your tortillas. If they feel a bit stiff, zap ’em in the microwave for like 10 seconds (or warm briefly in a dry pan) – makes them easier to fold. Have your banana slices and caramel nearby. And don’t forget that cinnamon-sugar mixture in its dish!
Step 3: Fill ‘er Up and Roll ‘er Tight!
Spoon a couple of tablespoons of the cheesecake filling onto the bottom part of a tortilla, spreading it out a little side-to-side. Scatter on some banana slices (don’t go crazy, or it’ll leak!) and drizzle a little caramel. Now, the important part: fold the left and right sides in first, then roll it up tightly from the bottom, like a snug little burrito. You want it sealed! Repeat for all tortillas. My biggest tip: Tuck those sides in really well! This is your main defense against filling escaping in the hot oil when making your Xango dessert.
Step 4: Time for a Hot Oil Bath!
Pour your oil into a sturdy pot or deep skillet (enough for that 1-1.5 inch depth) and heat it over medium-high. You’re aiming for about 350-360°F (175-180°C). No thermometer? Drop a tiny scrap of tortilla in; if it sizzles happily and turns golden pretty quickly (like 30-60 seconds), you’re good to go. Gently, gently lower one or two xangos into the oil, seam-side down first. Don’t crowd the pan, give them space! Fry for maybe 1.5-2 minutes per side, until they’re gorgeously golden brown and look super crispy. Use tongs to carefully flip them halfway through.
Step 5: The Sweet Finish
Using tongs or a slotted spoon, lift those beauties out of the oil. Let the extra oil drip off for just a second, then immediately roll them in the cinnamon-sugar mixture while they’re still hot. This helps the sugar stick like glue. Pop the finished Xango dessert onto a wire rack for a minute to prevent a soggy bottom (nobody wants that!).
Notes
Nutrition Information:
Yield: 4 to 6 servingsAmount Per Serving:Calories: 220 calories per serving
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