Several years ago I ran the kitchen in an eating disorder treatment center. At one point I ordered a large box of something called a ‘Xango’ to use as a pre-made dessert when we were in a pinch. Maybe some of you have heard of them…I know there are restaurants out there that serve them. Basically, they are a cheesecake stuffed tortilla that is deep fried and rolled in cinnamon sugar.
Nope, doesn’t get much better than that. Well, except for that they had a Xango that was filled with banana cheesecake and caramel. I guess that would be better. And you can bet that I’ll be recreating that one soon and posting it. Xango’s are the only pre-made dessert that I have ever craved over a long period of time. They are just that good.
Over the past few weeks of my wistful xango cravings, I decided I really just needed to make my own. I mean, it’s not like they’re hard to make! But, being the season that it it, I really wanted to give them a little autumn flavor.
So, I filled mine with the necessary cheesecake and added a scoop of pumpkin pie filling as well.
These really are simple. You lay out a tortilla, place a scoop of cheesecake batter and a scoop of pumpkin pie filling in the center, roll it up like a burrito, seal the end with a toothpick and deep fry. After it’s fried, you roll it in cinnamon sugar and serve it up with a bit of caramel sauce drizzled over the top.
I used some left over Cider Caramel to drizzle over my chimichangas. And it was loverly. But any caramel, even a bottled version( uh, Mrs. Richardsons, anyone? So good.) works.
Even if you don’t want to add the caramel drizzle, these are still delicious anyway.
Now stay tuned for that banana/caramel version 😉
More pumpkin? Here you go!
- 8-12 Small Flour Tortillas
- 8 oz. Cream Cheese, softened
- 2 T. Sugar
- 2 T. Sour Cream
- 1 Egg, beaten(divided)
- ½ t. Vanilla
- 1 C. Canned Pumpkin Pie Filling(not plain pumpkin puree)
- 1 T. Evaporated Milk
- Vegetable Oil, for frying
- 1 C. Cinnamon Sugar(add cinnamon to 1 C. sugar and mix...add as much or little cinnamon as you like)
- Caramel Sauce, for drizzling
- Beat the cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment until smooth and creamy. Beat in the sour cream. Scrap the sides of the bowl down with a rubber spatula. Add the ½ of the beaten egg and the vanilla. Mix until combined. Set aside.
- In another small bowl, whisk together the pumpkin pie filling, other ½ of the beaten egg, and evaporated milk.
- Lay out your tortillas and place about 1 T. of each filling in the center of each tortilla.
- Roll the tortillas up like a burrito and seal the edge of each tortilla with a toothpick.
- Heat 3 inches of oil in a large pot.
- When oil is ready, fry each rolled tortilla for about 1½-2 minutes per side, removing and placing on a paper towel to drain when golden brown.
- Let sit and cool for a few minutes.
- Remove the toothpicks and roll each chimichanga in cinnamon sugar.
- Serve with a drizzle of caramel sauce.