Easy Xangos Strawberry Cheesecake Chimichangas Recipe
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Easy Xangos Strawberry Cheesecake Chimichangas Recipe
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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.
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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
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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.
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