Xangos (Mexican Cheesecake Chimichangas)

If you LOVE chimichangas, then these Mexican Cheesecake Chimichangas will send you over the edge! These look super-impressive but are surprisingly easy to make.

The word “chimichanga” is supposed to be the Spanish equivalent of “thing-a-ma-jig.” This dessert “thing-a-ma-jig” from Palatable Pastime also known as a “Xango,” has got it all.  It’s the whole enchilada (yes, I went there) - a crunchy fried tortilla shell, covered with a mix of cinnamon, cocoa, and sugar and filled with sweet creamy cheesecake.

Best of all this recipe as impressive as it looks is simple to make using ready-made cheesecake filling.  This would make a great dessert for a spring or summer gathering!  You can do most of the work ahead of time and the fry in a matter of minutes, garnish and serve.

Imagine their expressions when you present these decked out with strawberries, chocolate sauce, whipped cream, and sprinkles! They’ll think your pretty awesome indeed!


 
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Yield: 9 Servings
Difficulty: Easy

INGREDIENTS

  • 1 24.5 Ounce Tub of Philadelphia Ready-to-Eat Cheesecake Filling
  • 9 Ten Inch Burrito-Sized Flour Tortillas
  • 1/2 Cup Granulated Sugar
  • 1/8 Teaspoon Cinnamon
  • 1/4 Teaspoon Baking Cocoa
  • Garnish: Strawberries, Chocolate Syrup or Hot Fudge, Sprinkles, and Whipped Cream

DIRECTIONS

  • Place a 1/2 cup of filling on each tortilla. Wrap tightly and place in plastic wrap or foil; freeze 45-60 minutes or until firm.
  • Mix cinnamon, cocoa, and sugar in a bowl.
  • Pin tortillas closed with toothpicks if needed and fry until golden in shallow oil using a nonstick skillet.
  • Dredge in cinnamon sugar blend while hot.
  • Garnish as desired.