How do you make 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!

I found a copycat recipe for Applebee's Chimicheesecake...which is like what you're describing. Hope this helps!

Applebee's Chimicheesecake

10-12 flour tortillas (6 1/2 inch)

16 ounces cream cheese, at room temperature

1/2 cup sugar

6 tablespoons flour

2 eggs, beaten

1 teaspoon vanilla extract

1 (20 ounce) can cooked apples, drained very well

1/2 cup almond toffee pieces

Cinnamon sugar

1/2 cup sugar, and

3 tablespoons ground cinnamon, mixed very well

vanilla ice cream

caramel topping

Beat cream cheese until fluffy; add sugar and eggs, then beat again.

Add vanilla extract and mix well.

Fold toffee bits and apple pieces into cheese mixture.

On tortilla, place a serving in the middle, about 2 1/2 inches from each side of shell.

Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese.

When all shells have been stuffed and rolled, place in refrigerator; chill to set filling.

In deep fryer heat vegetable oil.

When ready, place chimicheesecake in oil and fry until slightly golden, while carefully turning on each side.

Remove from oil.

Preheat oven to 350 degrees.

Place chimicheesecake on cookie sheet and bake for 20-25 minutes.

Remove from oven and liberally sprinkle with cinnamon sugar mixture.

Serve cheesecake slightly warm with a scoop or ice cream and carmel topping drizzled on top.