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Two golden fried Xangos topped with whipped cream and powdered sugar, served on a plate with a glass of milk in the background

Xango Dessert

Xango recipe, fried cheesecake, Mexican-American dessert, crispy tortilla dessert, sweet treat, easy cheesecake dessert, cinnamon sugar, deep-fried dessert, homemade Xango, indulgent dessert
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6
Course: Dessert
Cuisine: American, Mexican
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

For the Cheesecake Filling:
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 tsp vanilla extract
For the Xango:
  • 6 flour tortillas 6-8 inches
  • 1/4 cup (30g) granulated sugar for sprinkling
  • 1/2 tsp ground cinnamon
  • Vegetable oil for frying
Optional Toppings:
  • Caramel sauce
  • Chocolate sauce
  • Powdered sugar
  • Vanilla ice cream

Equipment

  • Large mixing bowl
  • Hand or stand mixer optional, for the filling
  • Spoon or spatula
  • 6-inch tortillas or larger if preferred
  • Deep frying pan or deep fryer
  • Tongs or slotted spoon
  • Paper towels for draining

Method
 

  1. Prepare the Cheesecake Filling:
    In a mixing bowl, combine softened cream cheese, sugar, and vanilla extract. Mix until smooth and creamy. Set aside.
    Assemble the Xangos:
    Lay a tortilla flat on a clean surface.
    Spread about 2-3 tablespoons of the cheesecake filling in the center.
    Fold in the sides, then roll tightly like a burrito to fully enclose the filling. Repeat with all tortillas.
    Three rolled golden-brown crepes on a dark surface dusted with flour
  2. Heat the Oil:
    In a deep frying pan or fryer, heat about 2 inches of oil to 350°F (175°C). Ensure the oil is hot enough before frying.
    Fry the Xangos:
    Carefully place each wrapped tortilla seam-side down in the hot oil.
    Fry for 1-2 minutes on each side, or until golden brown and crispy.
    Use tongs to remove the Xangos and place them on paper towels to drain.
    Close-up of rolled crepes being fried in bubbling butter or oil in a pan
  3. Coat in Cinnamon Sugar:
    While the Xangos are still warm, roll them in a mixture of sugar and cinnamon to coat evenly.
    Serve and Enjoy:
    Drizzle with caramel or chocolate sauce, dust with powdered sugar, and serve with a scoop of vanilla ice cream if desired.
    Two crispy fried Xangos on a plate, topped with powdered sugar, caramel sauce, and whipped cream

Video

Notes

Nutritional Information (Per Serving):
  • Carbohydrates: 33 g
  • Protein: 5 g
  • Fat: 29 g
Cooking Tips:
  • Seal Well: Ensure the tortillas are tightly rolled to prevent the filling from leaking during frying. Use a dab of water to seal the edges if needed.
  • Test Oil Temperature: Too cool, and the Xangos will absorb oil; too hot, and they’ll burn. Use a thermometer if available.
  • Make Ahead: Assemble the Xangos ahead of time and refrigerate until ready to fry.