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