Xango Dessert : Easy Mexican Cheesecake Chimichangas

I remember the first time I tasted a special fried dessert at a small local restaurant. The delicate crunch followed by a smooth, creamy filling made me grin from ear to ear. That memorable bite sparked my love for sweet treats with a crisp shell. Years later, I discovered a similar delight called Xango Dessert, also known as Mexican Cheesecake Chimichangas. After experimenting in my kitchen, I found a way to make them at home. I’m thrilled to share this recipe because it’s fun, straightforward, and extra tasty.

Introduction

Xango Dessert is sometimes described as a cross between a cheesecake and a fried pastry. Think of a lightly sweet filling wrapped in a soft tortilla, then fried to golden perfection. People often call them Fried Cheesecake Rolls or Chimichangas with a cheesecake center. They can also remind you of a Sopapilla dessert due to the sugar-and-cinnamon finish.

This dish has roots in how certain fried pastries are made in parts of Latin America and in some Tex-Mex kitchens. The idea is to stuff a creamy mixture (usually cream cheese, vanilla, and sugar) into flour tortillas. Then the tortillas are sealed, fried, and often topped with sweet sauces or a dusting of powdered sugar.

From restaurants known for fried cheesecake to street stands offering quick sweets, variations of this dessert pop up in many places. But making them at home gives you more control over flavors and garnishes. By learning to prepare them yourself, you can adjust the sweetness, use your favorite toppings, or try different frying methods.

Why You Will Love This Xango Dessert

A Crisp Exterior with a Creamy Middle

One of the best parts of a Xango is the contrast between the exterior and interior. The shell has a crunchy bite, while inside remains soft and sweet. This balance of textures makes it fun to eat.

Simple Ingredients, Big Reward

Many folks think that something as impressive as a fried cheesecake roll must be hard to create. But this dessert only needs a few everyday items like cream cheese, sugar, tortillas, and cooking oil. Each item is easy to find in any grocery store.

A Fast Way to Satisfy Sweet Cravings

Xango Dessert is quick to assemble. Rolling and frying can be done in minutes, meaning you can whip up a warm, comforting dessert at the last minute. This can be handy during busy days or for unexpected visitors.

Endless Topping Options

You can customize your Xango in many ways. Serve it with chocolate sauce, drizzle it with caramel, or toss on fresh berries. Sprinkle it with powdered sugar or garnish with whipped cream. These small additions give each portion a personal twist. If you love fruity dessert toppings, this Strawberry Crunch Cake offers a crunchy strawberry layer that would also work beautifully crumbled over Xango chimichangas.

Easy to Adjust for Different Diets

If you prefer alternative sweeteners, gluten-free tortillas, or lower-fat cream cheese, you can swap them without much trouble. With the right tortillas, you can also make sure it meets certain dietary needs.

What You Need to Make Xango Dessert

Before getting started, gather these key ingredients and basic tools:

Main Ingredients

1. Flour Tortillas
   • Look for medium-sized tortillas that fold easily. Corn tortillas do not produce the same result, so stick to flour tortillas for the best texture.
2. Cream Cheese
   • Classic cream cheese is common, though low-fat versions can work if you’re watching your intake.
3. Granulated Sugar
   • White sugar is a must. You may also use a bit of brown sugar or a blend if you like a deeper sweetness.
4. Vanilla Extract
   • This adds warmth to the filling. Use pure vanilla if you can.
5. Cinnamon
   • A sprinkle of ground cinnamon can flavor the mixture or top the finished product.
6. Optional Fillers or Toppers
   • Strawberry slices, caramel sauce, chocolate drizzle, fruit compote, or whipped cream.

For Frying

1. Cooking Oil (Vegetable, Canola, or Peanut)
   • You need enough oil to submerge or at least come halfway up the sides of your chimichangas.
2. Pan or Deep Fryer
   • A sturdy skillet is fine, but a deep fryer will maintain a steady temperature if you have one.

Essential Tools

1. Mixing Bowl
   • Combine the cream cheese, sugar, and vanilla extract until smooth.
2. Spatula or Spoon
   • Makes mixing the filling simple.
3. Knife
   • For cutting tortillas if needed or trimming edges.
4. Paper Towels
   • For draining excess oil after frying.
5. Toothpicks (Optional)
   • Helpful if you want to secure the tortillas before frying.

With these items handy, you’re set to start making your Xango Cheesecake.

How to Make Xango Dessert (Step-by-Step)

Below is a straightforward method for preparing your homemade Mexican Cheesecake Chimichangas, also called Xango Dessert. This approach aims to avoid soggy tortillas, undercooked centers, and other pitfalls that can happen during frying.

Prepare the Cheesecake Filling

1. Soften Your Cream Cheese
   • Remove cream cheese from the fridge about 30 minutes ahead. This makes blending easier.
2. Combine Ingredients
   • In a mixing bowl, place the cream cheese, a few spoonfuls of sugar (adjust to taste), and a splash of vanilla extract.
   • Stir or whisk until smooth. If you like a hint of spice, stir in a pinch of cinnamon or nutmeg.

Fill and Roll the Tortillas

1. Warm the Tortillas
   • Briefly heat each flour tortilla in a dry skillet or microwave. This step helps the tortillas bend without tearing.
2. Spread the Filling
   • Spoon a line of the cheesecake mixture along the center of each tortilla. The exact amount depends on the tortilla size, but you want enough filling for a nice, thick center.
3. Fold Tightly
   • Fold in the sides and then roll the tortilla to form a log shape. If you worry about the tortilla unraveling, secure it with toothpicks.

Fry Your Chimichangas

1. Heat the Oil
   • In a deep skillet or fryer, heat oil to around 350°F.
2. Fry in Batches
   • Carefully place your rolled chimichangas into the hot oil. Cook until golden brown, turning once.
   • Allow 2 to 3 minutes of cooking on each side.
3. Drain Excess Oil
   • Lift them out with tongs and set on paper towels. Remove any toothpicks right away.

Top and Serve

1. Dust with Sugar or Cinnamon
   • Some folks mix sugar and cinnamon in a shallow bowl and roll the hot chimichangas in it.
2. Add Extra Sweetness
   • Drizzle on chocolate, caramel, or fruit syrup. Powdered sugar is also a favorite finish.

You now have homemade Xango Dessert ready for family and friends.

Pro Tips and Variations

Smart Tricks for a Perfect Fried Cheesecake

• Avoid Overstuffing
  Adding too much filling can cause the tortilla to rip or leak. Keep the amount of cream cheese mixture in balance with the size of the tortilla.
• Check Oil Temperature
  An oil temperature that’s too low leads to oily, soggy chimichangas. Too high, and the outside might burn while the inside stays cold. Aim for about 350°F.
• Secure the Edges
  Toothpicks or brushing a little water at the edges of the tortilla can help seal them if you’re nervous about them unrolling.

Filling Variations

• Chocolate Cheesecake
  Melt some semi-sweet chocolate chips and swirl them into the cream cheese filling.
• Fruit Mix
  Blend pureed strawberries or blueberries with your cream cheese. You can also tuck fresh berries into the center.
• Cinnamon-Sugar Apples
  Dice apples and cook them with butter, sugar, and cinnamon, then add them to the cheesecake layer.
• Want to go even more decadent? Try a banana-cream twist using the base from our 4 Ingredient Banana Bread as inspiration—it’s moist, flavorful, and easy.

Flavor Boosters

• Citrus Zest
  Grate a bit of orange or lemon zest into the cream cheese. This gives a fresh taste that pairs well with fried pastries. A little citrus zest—like what you’d find in this Lemon Olive Oil Cake—can cut through the richness and add brightness to your cheesecake filling.
• Caramel Drizzle
  Swirl some caramel sauce inside the tortilla before rolling for a richer bite.

Healthier Adjustments

• Baked Option
  Brush or spray the rolled chimichangas with oil and bake at 400°F for about 10–12 minutes, turning once, until they’re crisp and lightly browned.
• Low-Fat Cream Cheese
  Switch regular cream cheese for a lower-fat version. It can affect the richness, but it’s a simpler way to reduce calories.

With these ideas in mind, you can adapt your dessert to your taste or dietary goals.

Serving Suggestions

Classic Drizzles

• Chocolate Syrup: The bittersweet layer ties nicely with the tang of cream cheese.
• Caramel or Dulce de Leche: Caramel’s smooth sweetness boosts the warm flavor of fried tortillas.

On the Side

• Whipped Cream: A light topping that brings extra creaminess.
• Fresh Berries: Sliced strawberries or whole raspberries add bright color and a touch of tartness.
• Ice Cream: A scoop of vanilla or cinnamon ice cream complements the hot, crunchy chimichanga.

Plating Ideas

• Individual Dishes: Serve each Xango on a small plate drizzled with sauce.
• Cut in Halves: Slice them at a diagonal to show off the creamy center.
• Family-Style: Arrange them on a tray and let everyone pick their favorites.
• Serving at a party? A colorful drizzle or edible sparkle—like you’d see on this Unicorn Cake—can turn your Xango dessert into a festive centerpiece.

Adding small garnishes and a playful presentation can make a big difference in how appealing your dessert looks to guests.

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Xango Dessert (Mexican Cheesecake Chimichangas)

ZikoWilson

Xango Dessert is a crispy, golden Mexican Cheesecake Chimichanga filled with sweet cream cheese and topped with cinnamon sugar and caramel drizzle. This easy fried dessert is rich, indulgent, and perfect for any celebration or cozy night in.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine Mexican-Inspired

Servings 4 Serves

Calories 420 kcal

Equipment

• Mixing bowl
• Spatula or hand mixer
• Frying pan or deep fryer
• Tongs
• Paper towels
• Toothpicks (optional)

Ingredients

  

Cheesecake Filling:

• 8 oz cream cheese softened (or low-fat cream cheese)
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon optional for extra warmth

Chimichangas:

• 4 large flour tortillas 8-inch
• Oil for frying vegetable or canola

Toppings Optional but Recommended:

• ¼ cup powdered sugar
• 1 tsp ground cinnamon for coating
• Caramel sauce chocolate syrup, or strawberry sauce (for drizzling)
• Whipped cream
• Fresh berries or mint for garnish

Instructions

 

Prepare the Filling:

• In a bowl, mix softened cream cheese, sugar, vanilla, and cinnamon until smooth and creamy.

Warm the Tortillas:

• Briefly microwave the tortillas (10–15 seconds) or heat in a dry skillet to make them pliable.

Assemble the Chimichangas:

• Spoon equal amounts of the cheesecake mixture into the center of each tortilla. Fold the sides, then roll tightly like a burrito.

Seal and Secure:

• Use a little water to seal the edges. Optionally, secure with toothpicks to prevent unrolling during frying.

Heat the Oil:

• In a skillet or fryer, heat 2–3 inches of oil to 350°F (175°C). Fry each chimichanga until golden brown, about 2–3 minutes per side.

Drain and Coat:

• Remove and drain on paper towels. While still warm, roll in a mixture of cinnamon and powdered sugar.

Serve and Top:

• Drizzle with caramel or chocolate sauce. Add whipped cream and garnish with fresh berries or mint leaves.

Notes

Nutrition Information (per serving)

SERVING: 1 chimichanga | CALORIES: 420 kcal | CARBOHYDRATES: 32 g | PROTEIN: 5 g | FAT: 30 g | SATURATED FAT: 12 g | CHOLESTEROL: 45 mg
SODIUM: 340 mg | POTASSIUM: 110 mg | FIBER: 1 g | SUGAR: 14 g | VITAMIN A: 650 IU | VITAMIN C: 1 mg | CALCIUM: 90 mg | IRON: 1.2 mg

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Recipe Notes

• Ingredient Substitutions:
  Use gluten-free tortillas if needed. Substitute brown sugar for a richer flavor or add lemon zest for brightness.
• Storage & Reheating Tips:
  Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven to keep them crispy.
• Variations:
  Add mini chocolate chips, mashed bananas, or berries to the filling. You can also bake them at 400°F for 10–12 minutes for a lighter version.

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Conclusion

Xango Dessert, also called Mexican Cheesecake Chimichangas, is a wonderful treat that brings together a crunchy shell, smooth filling, and customizable toppings. The recipe shines because it’s easy, flexible, and ready to fit different tastes. You can stick to classic cream cheese and cinnamon or get creative with chocolate, fruit, or caramel.

Making Fried Cheesecake Rolls at home lets you decide how sweet, rich, or crisp they should be. Serve them after a casual dinner, take them to a potluck, or surprise friends at a special gathering. With a bit of practice, you’ll master the process and share these delightful treats often. This Xango Cheesecake recipe is a good reminder that some of the best sweets come from simple beginnings.

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