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home > recipes > dessert > xangos
from US Recipe courtesy http://dennisposzywak.blogspot.com Mexican Caramel Cheesecake Dessert (Xango) 20 6 1/2 inch flour tortillas 24 oz cream cheese, room temperature 20 oz apple pie filling 1 1/4 cup sugar 7 Tbs flour 3 eggs, beaten 3 tsp vanilla extract 1/2 cup almond toffee pieces (optional) 3 Tbs ground cinnamon caramel topping peanut oil, refined vanilla ice cream 1. Cooking Oil Caution/Selection: I chose peanut oil because it has a high smoke point. In other words, the oil can be heated to a much higher temperature before it smokes or burns. For the Xangos, I wanted a very hot oil so I could deep fry the Xangos quickly—or have them golden brown within seconds! Doing so avoids an oily or soggy desert! I just realized that if you do use the peanut oil, be certain that anyone consuming the Xangos does not have a peanut allergy. I read that cooking in refined peanut oils rarely causes an allergic reactions in those with nut allergies (Source: http://www.users.globalnet.co.uk/~aair/nuts.htm#PNUTOIL), but I strongly urge you to avoid cooking in peanut oil if one of your guests has a nut allergy. Unrefined peanut oils (i.e. gourmet peanut oil) are extremely dangerous for those with nut allergies; foods cooked in the unrefined oils could cause a severe reaction. Even poorly refined peanut oils could cause a severe reaction. If you are uncertain whether your guests have a nut allergy, then I strongly recommend avoiding the use of peanut oil. Find a substitute with a high smoke point. I found a website that lists smoke points for cooking oils (see: http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm). It appears that refined safflower oil has a similar smoke point as peanut oil and is known for being flavorless and colorless. I may choose safflower oil next time myself based on what I read. 2. Banana Xangos: Although these Xangos are made with apple filling, I read that others use bananas in Xangos. Someday I plan to do this same recipe but substitute three ripened bananas for the apple filling. Instead of caramel, I plan to drizzle melted fudge topping over the xangos. Preparing Xangos for Cooking: 1. Using an electric beater, beat the cream cheese until fluffy and then add 3/4 cup of sugar, the eggs, flour and vanilla extract. Beat mixture until it’s well blended. 2. Fold in the apple pie filling (and optional almond toffee pieces, if using) into the cheese mixture. Don’t use the electric mixer; mix well with spoon and chop the bigger apple pieces as you mix. 3. Place bowl in the freezer for 5-10 minutes to firm up some. Preparing Topping and Filling Xangos: 4. While filling is in the freezer, mix the remaining1/2 cup of sugar and cinnamon and set aside. 5. Remove the filling from the freezer and on each tortilla, spoon filling into the center (approximately 1 1/2 tablespoons… enough to fill, but not too much that you won’t be to seal the xangos). Fold one side over to the center, and slightly press the filling to distribute it evenly under the fold. Then fold the left and right sides in and roll to seal the cheese mixture into the tortilla. So, what you end up with is like a small cream cheese filled burrito. Sides are tucked in to prevent leakage. 6. Put the Xangos in the freezer to firm up the centers. Cooking: 7. If you have a deep fryer, heat peanut oil in deep fryer. If you don’t have a deep fryer, grab a medium sized pot and add approximately 3-4 inches of oil. Heat oil to a deep frying temperature, but not to the point of smoking. 8. Pre-heat oven to 350 degrees. 9. Remove the Xangos from the freezer. If you are using a deep fryer with a basket, set several Xangos in the basket with the fold side down. SLOWLY submerge basket into the oil. If you go to fast, the xango will open up or blow up like a balloon. Deep fry the xango until it is a slight golden brown. They brown quickly if the oil is at the correct temperature…maybe 20-30 seconds if I recall correctly. I used the pot method. I grabbed the xango with metal tongs and slowly submerged the xango into the oil. I was able to hold the xango closed, or in other words, prevent it from unwrapping. Deep fry the xango until it is a slight golden brown. Remove the xango from the oil, let excess oil drip back into the pot/deep fryer and set the xango on a cookie sheet. 10. Once all the Xangos have been deep fried, place the cookie sheet with all the Xangos into the oven and bake at 350 for 20-25 minutes. I found that 20 minutes was perfect. 11. Remove Xangos from the oven and sprinkle the sugar/cinnamon mixture over the Xangos. 12. Let the Xangos cool for 10-15 minutes and then drizzle the caramel topping over each xango. Serve warm with vanilla ice cream! Enjoy!

Xangos


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(posted March 3, 2012)

from US

Recipe courtesy http://dennisposzywak.blogspot.com

Mexican
Caramel Cheesecake Dessert (Xango)

20 6 1/2 inch
flour tortillas
24 oz
cream cheese, room temperature
20 oz
apple pie filling
1 1/4 cup
sugar
7 Tbs
flour
3
eggs, beaten
3 tsp
vanilla extract
1/2 cup
almond toffee pieces (optional)
3 Tbs ground
cinnamon
caramel topping
peanut oil, refined
vanilla
ice cream

1. Cooking Oil Caution/Selection: I chose
peanut oil because it has a high smoke point. In other words, the oil can be heated to a much higher temperature before it smokes or burns. For the Xangos, I wanted a very hot oil so I could deep fry the Xangos quickly—or have them golden brown within seconds! Doing so avoids an oily or soggy desert! I just realized that if you do use the peanut oil, be certain that anyone consuming the Xangos does not have a peanut allergy. I read that cooking in refined peanut oils rarely causes an allergic reactions in those with nut allergies (Source: http://www.users.globalnet.co.uk/~aair/ href="http://www.internationalrecipes.net/recipes/dictionary.pl?4856" class="definition" target="_new">nuts.htm#PNUTOIL), but I strongly urge you to avoid cooking in peanut oil if one of your guests has a nut allergy. Unrefined peanut oils (i.e. gourmet peanut oil) are extremely dangerous for those with nut allergies; foods cooked in the unrefined oils could cause a severe reaction. Even poorly refined peanut oils could cause a severe reaction. If you are uncertain whether your guests have a nut allergy, then I strongly recommend avoiding the use of peanut oil. Find a substitute with a high smoke point. I found a website that lists smoke points for cooking oils (see: http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm). It appears that refined safflower oil has a similar smoke point as peanut oil and is known for being flavorless and colorless. I may choose safflower oil next time myself based on what I read.

2.
Banana Xangos: Although these Xangos are made with apple filling, I read that others use bananas in Xangos. Someday I plan to do this same recipe but substitute three ripened bananas for the apple filling. Instead of
caramel, I plan to drizzle melted fudge topping over the xangos.

Preparing Xangos for Cooking:

1. Using an electric beater,
beat the
cream cheese until fluffy and then add 3/4 cup of sugar, the eggs, flour and vanilla extract. Beat mixture until it’s well blended.

2. Fold in the
apple pie filling (and optional almond toffee pieces, if using) into the cheese mixture. Don’t use the electric mixer; mix well with spoon and chop the bigger apple pieces as you mix.

3. Place bowl in the freezer for 5-10 minutes to
firm up some.

Preparing Topping and Filling Xangos:

4. While filling is in the freezer, mix the remaining1/2 cup of
sugar and cinnamon and set aside.

5. Remove the filling from the freezer and on each
tortilla, spoon filling into the center (approximately 1 1/2 tablespoons… enough to fill, but not too much that you won’t be to seal the xangos). Fold one side over to the center, and slightly press the filling to distribute it evenly under the fold. Then fold the left and right sides in and roll to seal the cheese mixture into the tortilla. So, what you end up with is like a small
cream cheese filled burrito. Sides are tucked in to prevent leakage.

6. Put the Xangos in the freezer to
firm up the centers.

Cooking:

7. If you have a
deep fryer, heat
peanut oil in deep fryer. If you don’t have a deep fryer, grab a medium sized pot and add approximately 3-4 inches of oil. Heat oil to a deep frying temperature, but not to the point of smoking.

8. Pre-heat oven to 350 degrees.

9. Remove the Xangos from the freezer. If you are using a
deep fryer with a basket, set several Xangos in the basket with the fold side down. SLOWLY submerge basket into the oil. If you go to fast, the xango will open up or blow up like a balloon. Deep fry the xango until it is a slight golden brown. They brown quickly if the oil is at the correct temperature…maybe 20-30 seconds if I recall correctly. I used the
pot method. I grabbed the xango with metal tongs and slowly submerged the xango into the oil. I was able to hold the xango closed, or in other words, prevent it from unwrapping. Deep fry the xango until it is a slight golden brown. Remove the xango from the oil, let excess oil drip back into the pot/deep fryer and set the xango on a cookie sheet.

10. Once all the Xangos have been
deep fried, place the cookie sheet with all the Xangos into the oven and bake at 350 for 20-25 minutes. I found that 20 minutes was perfect.

11. Remove Xangos from the oven and sprinkle the
sugar/cinnamon mixture over the Xangos.

12. Let the Xangos cool for 10-15 minutes and then
drizzle the
caramel topping over each xango.

Serve warm with
vanilla
ice cream!

Enjoy!



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