XANGOS

Xangos, also known as deep-fried cheesecake chimichangas, are a delightful Mexican indulgence that combines the creamy richness of cheesecake with the crispy, golden perfection of a chimichanga.

The concept of Xangos likely arose from the creativity and innovation of chefs and home cooks seeking to combine the creamy richness of cheesecake with the crispy texture of deep-fried Mexican-inspired dishes like chimichangas. By wrapping cheesecake filling in flour tortillas and deep-frying them until golden brown, Xangos offer a unique twist on traditional cheesecake that adds a delightful crunch and savoury edge to the dessert.

I am sharing my version of the same today. The minor changes I’ve done to the traditional recipe is that I have added Nutella to make the filling more chocolaty, because, why not! And also, have coated the Xangos in cinnamon sugar instead of dusting it with just icing sugar.

My kitchen team and I loved this recipe. Hope you do too. Happy baking.

INGREDIENTS USED IN XANGOS

• Tortilla Sheets

Using a tortilla makes it easier to assemble and handle Xangos compared to other types of dough or wrappers. Tortillas are flexible and pliable, allowing for easy rolling and sealing of the filling inside. It helps to contain the filling and prevent it from leaking out or becoming too oily, ensuring that the Xangos maintain their shape and integrity while cooking. The tortilla adds a layer of texture to Xangos, transitioning from crispy and golden on the outside to soft and tender on the inside. I have used this brand to make my Xangos.

• Cream Cheese

Cream cheese adds the smoothness and extra creamy texture to the filling and makes it a little tangy. I have used D’lecta cream cheese to make Xangos but you can use any cream cheese of your choice. When combined with other ingredients like Nutella and cocoa powder, cream cheese creates a smooth and velvety mixture that melts in your mouth with each bite.

• Cocoa powder

By adding cocoa powder, you can achieve a well-rounded flavour profile that is not overly sweet, allowing the chocolate flavour to shine through. Cocoa powder lends a dark brown colour to the filling, giving Xangos their characteristic chocolate hue. Depending on the desired level of chocolate intensity, you can use different types of cocoa powder, such as natural or Dutch-processed, and adjust the quantity accordingly. I have used Hersheys cocoa powder for this recipe.

• Nutella

Nutella serves as a primary source of rich and intense hazelnut-chocolate flavour in the cheesecake. The smooth, velvety texture of Nutella infuses the entire dessert with a luxurious and decadent taste. When combined with other ingredients like cream cheese and cocoa powder, it helps the filling firm up during the chilling process. Nutella provides sweetness to the filling, balancing the tanginess of the cream cheese and enhancing the overall flavour of the Xangos.

EQUIPMENTS USED IN MAKING XANGOS

A few kitchen staples that should always be there in the kitchen are mentioned below.

Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.

A piping bag makes it effortless to add the filling onto the tortilla wraps. You will also need toothpicks to secure the wraps.

I have used my Stahl pan to fry the Xangos.

You also need a few mixing bowls to combine the cream cheese filling and spatulas to do the mixing.

RELATED RECIPES FROM THE BLOG

1. NO BAKE BISCOFF CHEESECAKE

2. HOMEMADE CREAM CHEESE

3. FRIED NUTELLA PANCAKE SANDWICH

TIPS TO MAKE THIS XANGOS

1. Before assembling the Xangos, make sure the cheesecake filling is well chilled. This helps it hold its shape and prevents it from oozing out during frying.
2. Soft flour tortillas work best for wrapping the cheesecake filling. Warm them slightly in the microwave or on a dry skillet before rolling to make them more pliable and easier to work with.
3. Avoid overcrowding the frying pan or deep fryer by frying the Xangos in batches. This allows them to cook evenly and ensures that they don’t stick together.
4. Get creative with your Xangos by experimenting with different cheesecake flavours and toppings. You can add a layer of fruit compote, chocolate sauce, or crushed nuts before rolling for extra flavour and texture.
5. While Xangos are best enjoyed fresh, you can prepare them in advance and reheat them in the oven just before serving.

XANGOS

 

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Ingredients

• ½ cup cream cheese, softened
• 3 tbsp Nutella
• 1 tbsp cocoa powder
• 2-3 tortillas
• Cinnamon sugar (3 tbsp castor sugar + 1 tsp cinnamon powder)
• Oil, for frying

Instructions

1. Make the filling by taking softened cream cheese in a bowl and adding Nutella and cocoa powder to it. Whisk it well so that everything is combined together and the filling is smooth and lump-free. Transfer this filling into a piping bag.
2. Next, take the tortilla and cut each tortilla into 4 equal portions.
3. Pipe the filling on the broader end of the tortilla wrap. Cover from both the ends first and roll the tortilla starting from the broader end to the narrower to form a small wrap. Secure this using a toothpick. Refrigerate the sealed xangos for about 15-20 mins.
4. Now, add oil in a pan set over medium heat for shallow frying the wraps. Once the oil is hot, add 2-3 wraps at one time and fry on each side till nicely golden brown.
5. Take them out on a tissue paper to absorb the remaining oil.
6. Coat the cooked xangos in cinnamon sugar and serve warm.

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If you like my Xangos recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!