Some time ago, I received an email from Michael.
Michael wanted to know if I could re-create a fabulous Dessert . . . that was still dancing on his or her taste buds!
Banana Caramel Xango
pronounced . . . (chan’go)
This dessert is the creation of a Restaurant Called:
It’s best described as : A creamy, light banana cheesecake wrapped in a pastry tortilla, dusted with cinnamon-sugar and served with warm caramel, ribbons of chocolate and french vanilla ice cream.
THAT GOT MY ATTENTION!
Now . . . Since we don’t have a Moxie’s around these parts, and since I’ve never been blessed to eat a Banana Caramel Xango . . . I had to do a bit of research. The first step was going to the Moxie’s website. You should read the menu at that place. Someone . . . Please open a Moxie’s in Idaho!
To make a long story shorter, this is what I came up with . . . It might be right, or it might be wrong Michael.
Never the less, it’s scrumptious!
You can easily re-create a Xango for yourself.
It’s easier than you might think!
Do these remind anyone of the Bavarian Cream Empanada’s that are popular around these parts?
Well . . . Thanks to The Prepared Pantry, they are a cinch to make.
I’ve heard rave reviews about there Professional Bavarian Cream. My mind started clicking, and I thought . . . by darn . . . “It just might work for the Banana Caramel Xango!”
You see . . . I figured that this Bavarian Cream could make an excellent base for the creamy, light banana cheesecake that is wrapped in a pastry tortilla. It worked fabulously.
Here’s the thing:
You can make this Dessert by filling the soft tortilla with just the Bavarian Cream,
You can add Cream Cheese, Sugar and a drop of Banana Extract to the Bavarian Cream to make the light Banana Cheesecake filling!
I’ve tried both . . . and both are equally splendid.
I hope this will suffice – until you are blessed to devour this at the real Moxie’s Restaurant.
Start by mixing the Cheesecake Recipe below, or using the Cream as is.
Lay a strip of Cream down the center of a large Soft Tortilla shell.
Be Generous with the cream, but not outlandish. 1″ thick by 1″ wide.
*If you heat the soft tortilla shell, slightly in the microwave for about 8 to 10 seconds it will make it more pliable for folding.
As you can see, I took off about 3/4″ from both sides. You will see why a bit later.
Leave about 1″ open on the top and bottom.
Now turn your shell horizontally – You know – Longest from left to Right.
Fold in on both sides – Just before the Cream Starts.
Now roll from the bottom – up and over the top of the cream.
Roll it as tightly as you can.
Like this . . .
Secure the edges with toothpicks.
*Just weave them in and out, making sure you catch the bottom layer.
*I also pinched the ends together slightly.
Drop one of those puppies in hot oil one at a time.
* I used my large Fry Daddy, and it works perfectly – without mess!
If you are using a large skillet filled with oil, make sure that your oil is about 350 to 365 degrees.
You want them to brown quickly, so that they don’t absorb a lot of grease!
*I love the large Horizontal Size Fry Daddy. It’s deep and wide, so it doesn’t splatter grease everywhere.
Fry them until they are Very Golden in Color, and place on a paper towel lined plate.
Next: Roll your Empanana quickly in a Cinnamon & Sugar mixture.
Like this . . .
Now . . . You’re not done!
Remember those Strips you cut from the sides?
Fry them, and toss them in Cinnamon and sugar.
Oh . . . They are GOOD.
You could eat the Empanada just as it is,
DO THE XANGO!
Remember . . . You need Warm Caramel, Ribbons of Chocolate and French Vanilla Ice Cream.
I also enjoyed mine with a few slices of banana as well.
It was too good – now I must run for miles and miles and miles and miles and miles!
Banana Caramel Xango
You will need:
6 to 8 large thin size soft Tortilla Shells
*I used the Mission Brand – my favorite.
1 package of Bavarian Cream
(Prepared Pantry ships anywhere in the U.S.)
Cinnamon and Sugar mixture
Toothpicks for securing
Crisco oil for frying
Chocolate of Hot Fudge Topping
*I like the Richardson’s Brand
French Vanilla or Vanilla Bean Ice Cream
Optional ingredients for making Cheesecake Cream Centers:
1 8-ounce package of Cream Cheese
1/4 cup of White granulated Sugar
1/2 to 1 tsp of Banana Extract (opt)
Slices of Bananas for Garnish
Directions for Cheesecake Center:
Using a heavy hand mixer or stand type mixer, beat the cream cheese and the sugar together until it is soft and smooth. Add the Bavarian Cream and flavoring and continue beating, until smooth. (Place this mixture down the center of Tortilla Shell if you want the Cheesecake center – or you can simply use only the Bavarian Cream.)
Place a generous portion of Cream down the center of the Tortilla shell. *I removed 3/4″ on both sides, but this is optional. Fold in sides, then begin rolling from the bottom – up and over the cream. Roll as tightly as possible, then secure with toothpicks before frying in hot oil. Once golden Brown, place on paper towels to drain. Coat thoroughly in Cinnamon and Sugar mixture.
To make your Xango: Place swirls of hot fudge sauce in center of plate. I poured my sauce into a squeezable bottle, to easily make stripes from the center – outward.
Cut your Empanada in half diagonally. Place one half standing tall, and place the other on it’s side. Place a scoop of ice cream to the right, and drizzle with warm caramel sauce. Top with banana slices if desired.
OOH – AWE!
by Get Off Your Butt and BAKE
Oh, my banana lovin’ self but that is pure brillance!! I am making that asap and will be a rock star (in the eyes of my banana lovin’ kiddos).
Jonna you rock!
OMG… your remake looks just like the real thing >.< cant wait to make it for myself ^_^ made my day. ahhh.
THANK YOU SO MUCH. You are the best.
I LOVE Prepared Pantry’s bavarian cream. We love it in crepes!!
Wow! This looks amazing!
Hey hey! Alright, so I tried your recipe however, I had to make the Bavarian Cream from scratch as we don’t have Prepared Pantry in Ireland.
Anyway, they were lovely except when I cut them, the inside had liquefied and ran all over the plate. Any suggestions as to why or what I could do to stop that from happening?
I have always used the Bavarian Cream from the Prepared Pantry before frying the Xango. It is gelatin based as a stabilizer, so it doesn’t get runny.
Make sure that the Bavarian Cream you made is stabilized with gelatin.
When I make Cream Puffs I make homemade Bavarian Cream, but they are filled after baking, so I’ve never had a problem.
I will look into different recipes and if I find one that I believe will work with the fried Xango recipe, I will email you.
Here is the link to the Prepared Pantry, so that you can see exactly what I use:
Ok I keep seeing these kind of recipies for xangos and everybody posting keeps thinking that you are supposed to use a flour tortilla. That couldn’t be more incorrect. Sure it looks like a rolled up tortilla stuffed with cheesecake or whatever other filling but it’s not. It’s actually called a benuelos. It’s a Mexican style pastry. Sometimes places sell them as just a round flat tortilla like disc covered in cinnamon and sugar. The correct way to make a xango is to make benuelos, stuff your filling inside. Roll it up like a burrito. Freeze it. Then quickly fry. Freezing it first will keep the filling from liquidfing. Then roll in cinnamon and sugar. Just don’t use tortillas! It’s not the same and it taste horrible compared to the real thing
I made these this weekend (with cream cheese, sans banana,) and ohhh my! I totally impressed myself with my mad skills, but in actual fact, it was your easy to follow directions, and great pictures. These were incredible!!
Thanks so much for leaving me a sweet note!
That’s exactly why I do this blog thing! Thank You.
I am soooo excited to find your website! it is so amazing! love your share and all these goodie recipe.
keep doing the good work!!