Rich, smooth cheesecake, with a slight tangy finish rolled in melt-in-your-mouth, flaky pastry tortilla.
0.61 cu. ft.
13.25 x 22.375 x 3.56
6 x 14
Holds Best When Kept Covered In Freezer, Away From the Door And From Foods With Strong Odors.
Frozen: 18 Months
The ‘Hold Time’ for Xangos is 2 Hours In a chafing dish, uncovered.
1. Remove the desired amount of portions from the freezer and place on a lined sheet pan in the refrigerator/cooler. Defrost for 4 hours. Can be kept refrigerated for up to 7 days prior to frying.
2. Set fryer to 350 degrees.
3. Place Xango in fryer. Place basket in hot oil for 4 minutes. Outside shell should be a golden brown color. (Note:) If still frozen fry @ 350 degrees for 7½ minutes).
4. Allow Xango to cool 30 seconds before rolling in Cinnamon Sugar. Coat Xango in sugar mixture, turning product for even coverage.
Cinnamon Sugar Recipe: 1 cup of granulated sugar to 1 Tablespoon of ground cinnamon.
*Serving Xangos cold is not recommended.
NET WT 12 LB 14 OZ
Tortilla: bleached enriched wheat flour (flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, palm oil, contains 2 % or less of the following: sugar, leavening (sodium bicarbonate, sodium acid pyrophosphate, corn starch, monocalcium phosphate), salt, potato starch with monoglycerides, fumaric acid, and dextrose. Filling: Cream Cheese [milk, cream, cultures, lactic acid, salt, carob bean, locust bean, guar, & xanthan gums], Sugar, Eggs, Maltitol, Water, Corn Starch, Modified Food Starch, Lemon Juice Concentrate, Natural Madagascar Vanilla Flavor.
Contains: Egg, Milk, Wheat.
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