Xango Dessert – Why This Recipe?

When I first encountered xango dessert at a small family-owned Mexican restaurant, I was immediately captivated by its perfect balance of crispy exterior and creamy, cheesecake-like filling. As Chef Greeny, I’ve always been drawn to desserts that combine contrasting textures and flavors, and xango hits all the right notes.

This delightful treat, essentially a fried cheesecake chimichanga, has become my go-to dessert when I want to impress guests without spending hours in the kitchen. What makes my version special is the subtle hint of cinnamon and the homemade caramel drizzle that elevates the traditional recipe.

Today, I’m excited to share not just the classic xango dessert recipe but also several variations that cater to different dietary needs and flavor preferences. By the end of this post, you’ll have mastered the art of creating this crowd-pleasing dessert that combines the best of Mexican and American dessert traditions.

Xango Dessert – Ingredients and Preparation

Ingredients List

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For the Classic Xango:

• 4 large flour tortillas (8-inch diameter)
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 tbsp butter, melted
• 2 cups vegetable oil (for frying)

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 2 tbsp ground cinnamon

For the Caramel Drizzle:

• 1/2 cup granulated sugar
• 2 tbsp water
• 1/4 cup heavy cream
• 2 tbsp butter
• 1/4 tsp salt

Substitution Options:

• Gluten-free tortillas can replace regular flour tortillas
• For dairy-free, use plant-based cream cheese and coconut cream instead of heavy cream
• Monk fruit sweetener or stevia can replace sugar for a low-carb option
• Coconut oil can substitute for vegetable oil

Step-by-Step Instructions

1. Prepare the filling: In a medium bowl, beat the softened cream cheese, sugar, vanilla extract, and cinnamon until smooth and well combined. Make sure there are no lumps for the best texture experience. Chef’s Tip: Allow the cream cheese to come to room temperature before mixing for a smoother consistency.
2. Assemble the xangos: Lay out the flour tortillas on a clean work surface. Spread about 2-3 tablespoons of the cream cheese mixture in the center of each tortilla, leaving about 1 inch of space around the edges. Chef’s Tip: Don’t overfill, as this can cause the xangos to burst during frying.
3. Roll the tortillas: Fold in the sides of each tortilla, then roll tightly from bottom to top, creating a small burrito shape. Secure with toothpicks if needed. Chef’s Tip: Brush the edges with a little water to help seal the tortillas better.
4. Chill the rolls: Place the rolled tortillas seam-side down on a plate and refrigerate for at least 30 minutes or up to 24 hours. This helps them hold their shape during frying. Chef’s Tip: Wrap each roll in plastic wrap for longer refrigeration to prevent them from drying out.
5. Prepare for frying: Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Mix the cinnamon and sugar for the coating in a shallow dish and set aside. Chef’s Tip: Use a thermometer to ensure the oil maintains the right temperature for even cooking.
6. Fry the xangos: Carefully place the chilled rolls in the hot oil, seam-side down first. Fry for about 2-3 minutes per side or until golden brown and crispy. Chef’s Tip: Fry only 1-2 rolls at a time to maintain oil temperature and ensure even cooking.
7. Coat with cinnamon sugar: Remove the fried xangos using a slotted spoon and immediately roll them in the cinnamon-sugar mixture while still hot. Chef’s Tip: Complete the coating process quickly while the xangos are hot so the mixture adheres better.
8. Prepare the caramel sauce: In a small saucepan, combine sugar and water over medium heat. Do not stir, but swirl occasionally until the mixture turns amber in color (about 5-7 minutes). Remove from heat, carefully add heavy cream (it will bubble vigorously), then stir in butter and salt until smooth. Chef’s Tip: Watch the caramel closely as it can go from perfect to burnt very quickly.
9. Serve: Place the xangos on serving plates, drizzle with warm caramel sauce, and serve immediately, perhaps with a scoop of vanilla ice cream. Chef’s Tip: A dusting of powdered sugar and a few fresh berries make for a beautiful presentation.

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Notes and Tips

Storage Tips:

• Unfried assembled xangos can be stored in the refrigerator for up to 24 hours.
• Fried xangos are best enjoyed immediately but can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place in a 350°F (175°C) oven for 5-7 minutes to restore crispness.

Serving Suggestions:

• Serve with a scoop of vanilla or cinnamon ice cream
• Add fresh berries or sliced bananas as accompaniments
• A dollop of whipped cream and a mint leaf make for an elegant presentation

Make-Ahead Instructions:

• Complete steps 1-4 up to 24 hours in advance
• The caramel sauce can be made up to a week ahead and stored in the refrigerator; reheat gently before serving

Xango Dessert – Nutritional Information

Nutrition Facts (Per Serving)

Values based on one xango with caramel sauce:

• Calories: 425
• Carbohydrates: 48g
• Protein: 6g
• Total Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Fiber: 1g
• Sugar: 28g
• Cholesterol: 58mg
• Sodium: 380mg

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Xango Dessert – History and Cultural Significance

The xango dessert represents a beautiful fusion of culinary traditions. While its exact origins are somewhat disputed, most food historians agree that it emerged as part of the Tex-Mex cuisine that developed along the border between the United States and Mexico.

The name “xango” (sometimes spelled “chango”) is believed to be a playful combination of “chimichanga” and “cheesecake,” reflecting its hybrid nature. The dessert takes the concept of a savory chimichanga—a deep-fried burrito—and transforms it into a sweet treat by replacing the traditional meat filling with a creamy cheesecake mixture.

What makes xango particularly interesting is how it exemplifies the ongoing cultural exchange between American and Mexican cuisines. The use of flour tortillas (themselves a border adaptation of traditional corn tortillas) combined with cream cheese (a distinctly American ingredient) creates something entirely new yet familiar to both culinary traditions.

In various regions of the southwestern United States and northern Mexico, you’ll find slight variations of this dessert. In New Mexico, it might include a touch of honey and piñon nuts, while Texan versions often incorporate pecans into the filling. In Sonora, Mexico, it might be served with a chocolate sauce instead of caramel.

Today, xango has found its way onto dessert menus at Mexican restaurants across the United States and is increasingly popular at home gatherings, especially during celebrations like Cinco de Mayo or family fiestas.

Xango Dessert – Creative Variations

1. Tropical Xango

Transform the classic xango with tropical flavors for a refreshing twist:

Ingredients Adjustments:

• Add 1/4 cup crushed pineapple (well-drained) to the cream cheese mixture
• Include 2 tbsp shredded coconut in the filling
• Replace vanilla extract with coconut extract
• Serve with a mango coulis instead of caramel sauce

Preparation Notes: The pineapple adds moisture to the filling, so be sure to drain it thoroughly and consider adding 1 tbsp of cornstarch to the cream cheese mixture to help absorb excess moisture.

2. Keto-Friendly Xango

A low-carb version that doesn’t sacrifice flavor:

Ingredients Adjustments:

• Use low-carb tortillas or make cheese-based “tortillas” using melted mozzarella and almond flour
• Replace sugar with monk fruit sweetener or erythritol (use about 25% less as these are sweeter)
• Add 1 tbsp almond flour to the filling for structure
• Use a sugar-free caramel sauce made with butter, heavy cream, and sugar-free brown sugar substitute

Preparation Notes: Keto xangos may not brown as quickly as traditional ones due to the different tortilla composition. Watch them carefully while frying to prevent burning, and consider a shorter frying time of 1-2 minutes per side.

Xango Dessert – Frequently Asked Questions

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Can I bake xangos instead of frying them?

Yes, you can bake xangos for a healthier alternative! Preheat your oven to 400°F (200°C), brush the assembled rolls with melted butter, and bake for 15-18 minutes until golden and crispy. While the texture won’t be exactly the same as fried, they’ll still be delicious and have significantly less oil.

What can I substitute for cream cheese?

If you’re avoiding dairy, you can use dairy-free cream cheese alternatives made from almond, cashew, or coconut. Mascarpone cheese also works beautifully for a richer version, while Greek yogurt cheese (strained Greek yogurt) creates a lighter option with a pleasant tanginess.

How long does it take to prepare xango dessert?

The total preparation time is about 1 hour, broken down as:

• 15 minutes for making the filling and assembling the rolls
• 30 minutes minimum chilling time
• 15 minutes for frying and coating

However, if you count cooling time for the caramel sauce and optional refrigeration time, allow for up to 2 hours from start to finish.

Can xangos be made without cinnamon?

Absolutely! While cinnamon provides the traditional warm spice note that complements the creamy filling, you can omit it or substitute with other spices like cardamom, nutmeg, or even a touch of ginger for a different flavor profile. For a more neutral taste, simply increase the vanilla extract slightly.

How do I know when the oil is ready for frying?

The ideal temperature for frying xangos is 350°F (175°C). If you don’t have a thermometer, you can test by dropping a small piece of tortilla into the oil—it should sizzle immediately and rise to the surface, but not smoke or burn quickly. Another method is to insert a wooden spoon handle into the oil; if small bubbles form around it, the oil is ready.

Xango Dessert – Final Thoughts

The xango dessert represents the best of fusion cuisine—taking elements from different culinary traditions and combining them to create something greater than the sum of its parts. The contrast between the crispy tortilla exterior and the creamy, sweet filling makes for an unforgettable dessert experience that bridges cultures and satisfies universal cravings.

Whether you stick with the classic recipe or experiment with one of the variations, xangos are sure to become a favorite in your dessert repertoire. They’re impressive enough for special occasions yet simple enough for a weeknight treat when you’re craving something sweet and different.

I encourage you to make this recipe your own. Perhaps you’ll create a seasonal version with pumpkin spice in the fall or fresh berries in summer. The versatility of xango dessert means your creativity can shine through while maintaining the core elements that make it special.

Don’t forget to share your xango creations in the comments below! I’d love to hear about your own variations, serving suggestions, or any tips you discover along the way. And if you’re looking for more fusion dessert ideas, be sure to check out my other recipes that blend culinary traditions in unexpected and delicious ways.

Remember, the best desserts come with a story and bring people together—and xango certainly accomplishes both!

To learn more about the fascinating history of fusion desserts like xango, you might want to explore this Wikipedia article on fusion cuisine.