Banana, blueberries and chocolate coated in cinnamon sugar. It’s impossible to mess up with that!
Xangos, basically Mexican cheesecake chimichangas, are tortillas with a cream cheese filling and coated with cinnamon sugar. They’re easy to make and taste heavenly. For this recipe, we make them extra yum yum by adding banana, blueberries and chocolate sauce, then coated with extra chocolate sauce drizzle.
You won't regret making these for dessert
They can be deep fried or shallow fried in a pan, and you can freeze them and cooked from frozen too!
Recipe
Ingredients
4 medium wraps or tortillas
250 Grams Cream Cheese
3 Teaspoons Chocolate Topping
1/4 Cup Sugar
60 Grams Blueberries
1 Banana
Directions
In a bowl, add your cream cheese and sugar.
With a whisk or beater, mix cream cheese and sugar till fully incorporated.
Add blueberries and the banana, slightly mashed.
Mix well.
In a cake tray, evenly spread your mixture. Put it in the oven for 30 minutes on 180 degrees Celsius.
Once cooked, let it cool, then put it in the fridge for a few hours.
Slice it into pieces – I made 4.
Place the mixture in the middle of a wrap or tortilla, slightly offset.
Fold the wrap to the edge of your mixture.
Fold the sides and put water on the top to help seal it. Flip over.
Tuck your sides in and press down lightly.
To store them, place it on cling wrap.
Fold the sides, then the tops. You can then keep them in the freezer for a while.
Get your cinnamon sugar ready.
When you need to eat them, place it in a fryer, pressing them down so that they don't unwrap. Fry until the outside is golden brown.
Once it’s golden brown, remove it and drain the excess oil. Sprinkle cinnamon sugar on top.
You can cut them on an angle in half or leave whole.
Coat with chocolate topping as you like. Caramel or custard both work superbly too. Enjoy.
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