Ingredients:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 medium ripe banana, mashed
  • 4 large flour tortillas
  • 1/2 cup cinnamon sugar (1/4 cup granulated sugar + 1 tbsp ground cinnamon)
  • 1 cup vegetable oil (for frying)

Instructions:

  1. In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Using a hand mixer, blend until smooth and creamy.
  2. Fold in the mashed banana until fully incorporated. The filling should be smooth and slightly chunky.
  3. Lay a tortilla flat on a clean surface. Spoon about 1/4 cup of the cream cheese mixture onto the center of the tortilla.
  4. Fold the sides of the tortilla inwards and roll it tightly from the bottom to the top, like a burrito, ensuring the filling is sealed inside. Repeat with the remaining tortillas.
  5. In a deep skillet or frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test temperature by dropping a small piece of tortilla into the oil; it should sizzle immediately.
  6. While the oil is heating, prepare a plate lined with paper towels to absorb excess oil after frying.
  7. Carefully place one rolled tortilla into the hot oil. Fry each side for about 2-3 minutes until golden brown and crispy. Use a slotted spoon to turn the xango halfway through cooking for even browning.
  8. Once cooked, transfer the xango to the paper towel-lined plate to drain excess oil.
  9. Immediately dust each xango with the cinnamon sugar mixture while they are still warm.
  10. Allow the xangos to cool slightly before slicing in half. They can be served warm or at room temperature.