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Cherry Pie Chimis Recipe

Cherry Pie Chimis Recipe photo by Taste of Home

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“In New Mexico, we love to make these yummy fried pies for dessert. Because they call for flour tortillas and convenient canned pie filling, they’re a snap to put together when time is short.” —Terry Dominguez, Silver City, New Mexico

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Cherry Pie Chimis Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

10 15 25

Ingredients

2 cans (21 ounces each) cherry pie filling
6 flour tortillas (10 inches)
Oil for deep-fat frying
Confectioners' sugar

Directions

Spoon pie filling down the center of each tortilla; fold sides and ends over filling and roll up. Seal with toothpicks.
In an electric skillet or deep fryer, heat oil to 375°. Fry chimichangas, a few at a time, for 2 minutes on each side or until golden brown on both sides. Drain on paper towels. Dust with confectioners’ sugar. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 chimi equals 686 calories, 32 g fat (3 g saturated fat), 0 cholesterol, 429 mg sodium, 87 g carbohydrate, 7 g fiber, 7 g protein.

Originally published as Cherry Pie Chimis in Taste of Home February/March 2011, p46

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Cherry Pie Chimis

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Reviewed on Feb. 22, 2012 by kelgram1

We have been making a similar recipe for years using wontons and mixing the cherry pie filling with cream cheese before spooning the filling in.... YUMMY!

Reviewed on Mar. 28, 2011 by jackie Ulrich

The first time I made these I followed the recipe. The next time I made them I added a little almond extract to the cherry pie filling before I filled the tortillas. Wow, what a difference! 5 stars!!!