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A folded dessert crepe garnished with powdered sugar, chocolate drizzle, a sprig of basil, and served with whipped cream on a white plate

Xango Dessert

Xango is a luscious dessert combining a crispy fried tortilla with a rich and creamy cheesecake filling, all coated in a sweet cinnamon-sugar mix
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Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert
Cuisine Mexican
Servings 6 servings
Calories 390 kcal

Equipment

  • Mixing bowls
  • Hand mixer or whisk
  • Medium saucepan or deep fryer
  • Tongs
  • Shallow plate for cinnamon sugar
  • Paper towels
  • Knife
  • Toothpicks optional

Ingredients
  

For the Filling

  • 8 oz cream cheese softened
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp  ground cinnamon
  • 1 cup heavy cream or whipped topping

For the Assembly and Cooking

  • 6 large flour tortillas
  • 1 cup vegetable oil for frying

For the Coating and Serving

  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • Caramel or chocolate sauce optional
  • Vanilla ice cream optional

Instructions
 

  • Prepare the Filling:
    In a mixing bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and 1/2 tsp cinnamon until smooth and creamy. Gently fold in the heavy cream or whipped topping until fully combined.
    Fill the Tortillas:
    Lay each tortilla flat and spoon about 2-3 tablespoons of the filling onto the center. Spread slightly, leaving a border around the edges. Roll the tortilla tightly like a burrito, tucking in the sides as you go. Secure with toothpicks if needed to hold the shape.
    Close-up of four tortillas filled with creamy white filling and bits of corn, neatly rolled and arranged in a row
  • Heat the Oil:
    In a medium saucepan or deep fryer, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
    Fry the Xango:
    Gently place each filled tortilla into the hot oil using tongs. Fry for 1-2 minutes on each side or until golden brown and crispy. Remove and place on a plate lined with paper towels to drain excess oil.
    Close-up of Xango rolls being fried in a skillet, with golden brown tortillas sizzling in oil, held by tongs
  • Coat in Cinnamon Sugar:
    In a shallow plate, mix the 1/2 cup granulated sugar and 1 tsp ground cinnamon. While the Xangos are still warm, roll them in the cinnamon sugar mixture to coat evenly.
    Close-up of a bowl filled with cinnamon sugar, with cinnamon sticks in the background
  • Serve:
    Serve the Xangos warm with a drizzle of caramel or chocolate sauce. Add a scoop of vanilla ice cream on the side for an extra indulgent dessert.
    Close-up of two cinnamon-sugar-coated Xango dessert rolls on a white plate, garnished with green herbs

Video

Notes

Nutritional Information (Per Serving)

  • Carbohydrates: 35g
  • Protein: 5g
  • Fat: 25g
    • Saturated Fat: 9g
    • Trans Fat: 0g

Cooking Tips

  • Tortilla Choice: Use soft and pliable flour tortillas to avoid cracking while rolling.
  • Filling Variation: Try adding a spoonful of Nutella or fruit preserves to the cheesecake filling for a fun twist.
  • Frying Tip: Do not overcrowd the pan while frying, as this will lower the oil temperature and affect the crispiness.
  • Make-Ahead Option: You can assemble the Xangos in advance, refrigerate them, and fry just before serving.
Keyword Cheesecake, Dessert, Fried Dessert