Ingredients:

  • 8 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 6 large flour tortillas
  • 1 cup vegetable oil (for frying)
  • ½ cup granulated sugar (for coating)
  • 1 tsp ground cinnamon (for coating)

Instructions:

  1. In a mixing bowl, combine softened cream cheese, sugar, vanilla, and cinnamon. Whisk until smooth and creamy. Set aside.
  2. Heat a skillet over low heat; warm tortillas for a few seconds on each side to make them pliable.
  3. Place a couple of tablespoons of filling onto the center of each tortilla. Roll the tortilla tightly around the filling, tucking in the sides as you roll. Secure with a toothpick if needed.
  4. Place the rolled tortillas on a plate and refrigerate for 30 minutes to firm up.
  5. In a deep skillet, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
  6. Carefully add the chilled rolled tortillas to the hot oil, a few at a time. Fry until golden brown on all sides, approximately 5-7 minutes.
  7. Use a slotted spoon to remove and drain on paper towels.
  8. In a separate bowl, mix sugar and cinnamon for the coating. While the Xangos are still warm, roll them in the cinnamon-sugar mixture.