You ever heard of them Xangos? Well, let me tell ya, they’re one of them sweet treats that’ll make your mouth water just thinkin’ about ’em! Xango, or as some folks call ‘em, Mexican fried cheesecake chimichangas, is a dessert that came all the way from Mexico, and it’s like nothin’ you’ve ever tasted before. I got the lowdown on how to make ’em, and trust me, it’s simpler than bakin’ a pie, but boy, the taste is outta this world!
Now, first things first, you gotta know what you need. You can’t just throw stuff together like you’re makin’ cornbread! No ma’am, there’s a way to do it right. Here’s what you’ll need:
- 8 ounces of cream cheese (softened so it don’t get lumpy!)
- 1/2 cup of sugar (for that sweet kick, ya know?)
- 1/2 teaspoon vanilla extract (don’t skip this part, it gives it the flavor)
- 1/4 cup of flour (just a little bit to help it stick together)
- 8 flour tortillas (the big ones work best, trust me)
- Cinnamon and sugar (for the coating—oh boy, that cinnamon will make your nose twitch!)
- Oil for fryin’ (you’ll need plenty of that, don’t be stingy!)
Once you got all your ingredients, the next thing is mixin’ ’em up. Take that cream cheese and sugar and mix ‘em real good, like you’re mashin’ potatoes, get all smooth and creamy. Add in the vanilla extract and flour, keep stirrin’ until it’s all combined, no lumps, just smooth goodness. You’re gonna spread that creamy mix on the tortillas, just like you’re spreadin’ butter on a warm biscuit. Don’t go too thick, just enough so it’s covered.
Now comes the rollin’. You gotta roll them tortillas up tight, like a burrito. Be careful, ‘cause you don’t wanna spill any of that creamy stuff outta the sides. Once you got them all rolled up, it’s time for the fryin’. Heat up your oil, ‘bout 350°F should do, and carefully drop them rolls in. Fry ‘em ‘til they’re golden brown on all sides. Don’t rush this part, let them fry slow and steady like a chicken fryin’ in a cast iron skillet.
When they’re done, take ‘em out and drain the oil off ‘em. Then, mix up your cinnamon and sugar in a bowl, and roll those Xangos around in it. Oh lord, the smell alone will have your stomach growlin’ like a hungry dog!
Now, if you really wanna take these Xangos up a notch, you can serve ‘em with a scoop of vanilla ice cream or drizzle some chocolate syrup over ‘em. Heck, throw in a handful of strawberries or some whipped cream if you’re feelin’ fancy. But honestly, they’re so good on their own, you might not need any extras!
There you go, now you know how to make yourself a plate of Xango dessert. Whether you’re havin’ it after dinner or just want somethin’ sweet to snack on, these little fried cheesecake rolls will hit the spot every time. So go ahead, give it a try—you won’t regret it, I promise!
Tags：[Xango dessert, fried cheesecake, Mexican desserts, Xango recipe, fried chimichangas, sweet treats, easy dessert recipes, fried cheesecake recipe, cinnamon sugar dessert]
Original article by the Author:Wei,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/xango-dessert-recipe-a-sweet-and-crispy-mexican-fried-cheesecake/
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