Zangos (Dessert Chimichangas) - Kraft Recipes Top
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Zangos (Dessert Chimichangas)

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Make It

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  • Fill a deep fryer with correct amount of vegetable oil, according to manufacturer's instructions. Set fryer to heat oil to 400 degrees. Mix Jell-O Cheesecake according to directions, minus 1/4 cup milk. Add softened Philadelphia Cream Cheese. Mix well.
  • Place 2-3 heaping tablespoons of cheesecake mix in center of fresh tortilla. Fold tortilla burrito style and place in basket. Put as many chimichangas in basket as you can without them touching. Place a smaller basket over them for light pressure so they do not puff up during frying.
  • Place in fryer for several minutes, until light to golden brown. Remove from oil and carefully place directly on cooling rack. Immediately sprinkle with cinnamon sugar and let cool.

Special Equipment Needed


To fold a tortilla burrito style: Imagine the tortilla has four sides. Fold two opposite sides in toward each other. It would be best if the edges meet without over-lapping. Then fold other two "sides" until it forms a neat, fully enclosed package. Zangos can be eaten hot or cold. Try serving hot with a scoop of vanilla ice cream. For something different, purchase Jell-O Strawberry Cheesecake and add 1-2 tablespoons of the strawberry mixture on top of cheesecake mixture when building the zango. For "Strawberry Daiquiri Zangos", pour Jell-O Strawberry Cheesecake's strawberry mixture out of bag into a bowl. Add just a couple drops of rum flavoring to strawberry mixture and mix well by hand with a spatula or wooden spoon. Add a bit on top of cheesecake mixture while building the zango. For horderves, use a small or child-sized tortilla and reduce filling amount accordingly.

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