Xangos (Strawberry Cheesecake Chimichangas)
on May 23, 2022
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If you’ve tried Mexican Xangos before, you know how incredible these deep-fried desserts taste. This recipe for strawberry cheesecake Xangos is just as good as any you’d find in a restaurant.
Surprise your family and friends with these sweet and crunchy Strawberry Cheesecake Chimichangas. They’re super easy to make and will be ready to enjoy in less than 30 minutes!
What Is Xango?
Also known as cheesecake chimichangas, Xangos are a type of Mexican fried tortilla cheesecake. They’re stuffed with sweetened cream cheese and are topped with fresh fruit. The tortillas are rolled in cinnamon sugar and are deliciously sweet and crisp.
Ingredients You’ll Need
- cream cheese
- sour cream
- sugar
- lemon zest
- vanilla extract
- sliced strawberries
- flour tortillas
- cinnamon sugar
- vegetable oil
How to Make Xangos
- Heat oil in a saucepan or deep fryer. In the meantime, mix together the cream cheese, sour cream, sugar, lemon zest and vanilla. Beat until smooth and then gently fold in the sliced strawberries.
- Lay a flour tortilla on a work surface. Spread a large spoonful of the cheesecake filling onto the lower third of the tortilla. Roll up the tortilla as if it were a burrito, tucking in the edges. Then seal with a toothpick or use a paste of flour and water along the seams to hold it all together.
- Using kitchen tongs, carefully place one chimichanga into the hot oil. Deep fry for 3-4 minutes until golden, turning occasionally. Remove to the prepared plate and repeat with the remaining chimichangas.
- Add the cinnamon sugar to a plate. Roll each chimichanga in the cinnamon sugar until nicely coated. Serve with additional fruit, ice cream, and caramel or chocolate sauce.
Tips & Tricks
- To help prevent the tortillas from breaking, heat them in the microwave for a few seconds before rolling them.
- Place the chimichangas seam side down in the frying pan to prevent them from opening up.
- Make-ahead tip: These xangos can be made up to a day ahead. Store them in an air-tight container in the fridge.
What Is A Chango Cheesecake?
Chango is a deep-fried chimichanga that’s similar to a cheesecake. It’s a tortilla that’s stuffed with cream cheese, deep fried, and then rolled in cinnamon sugar. They’re delicious served with ice cream and drizzled with caramel or chocolate sauce.
What Is Traditionally In A Chimichanga?
Traditional chimichanga is a savory dish of meat, cheese, rice, and beans stuffed into a tortilla and then deep-fried. It’s crispy on the outside and the filling is tender.
How to Seal A Chimichanga
To keep the chimichanga sealed, use a pastry brush to add a small amount of flour mixed with water all around the edges of the tortilla. Stuff the tortilla with the filling and then fold the top and bottom over the filling. Brush the ends with a little bit more of the flour paste and fold the edges of the tortilla over the filling to seal. Press lightly and place seam side down into the hot oil to fry.
Easy Xangos Strawberry Cheesecake Chimichangas Recipe
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1 tbsp sugar
- 1/2 tsp lemon zest
- 1 tsp vanilla extract
- 2 cups sliced strawberries
- 6 flour tortillas, 8-inch size
- 1/2 cup cinnamon sugar, 1/2 cup sugar + 2 teaspoons cinnamon
- vegetable oil, for frying
Instructions
- Preheat 2-3 inches of oil to 350°F in a saucepan or deep fryer. Line a large plate with paper towels and set aside.
- In a medium bowl, add the cream cheese, sour cream, sugar, lemon zest and vanilla. Beat until smooth and then gently fold in the sliced strawberries.
- Lay a flour tortilla on a work surface. Spread a large spoonful of the cheesecake filling onto the lower third of the tortilla. Roll up the tortilla as if it were a burrito, tucking in the edges. Then seal with a toothpick or use a paste of flour and water along the seams to hold it all together. Repeat with the remaining tortillas.
- Using kitchen tongs, carefully place one chimichanga into the hot oil. Deep fry for 3-4 minutes until golden, turning occasionally. Remove to the prepared plate and repeat with the remaining chimichangas.
- Add the cinnamon sugar to a plate. Roll each chimichanga in the cinnamon sugar until nicely coated. Serve with additional fruit, ice cream, and caramel or chocolate sauce.
Notes
- Make Ahead: Xangos can be made up to a day in advance. Store them in an air-tight container in the fridge. Xangos cannot be frozen.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
