- 2 cans (21 ounces each) cherry pie filling
- 6 flour tortillas (10 inches)
- Oil for deep-fat frying
- Confectioners' sugar
- 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.
Reviews for Cherry Pie Chimis
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"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!"
"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. Then after frying them I drizzle them with powdered sugar glaze OR canned cream cheese frosting AND toasted sliced almondsI Wow, what a difference! 5 stars!!!"