Cherry Pie Chimis Recipe
Cherry Pie Chimis Recipe photo by Taste of Home
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Cherry Pie Chimis Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


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

Nutritional Facts

1 each: 686 calories, 32g fat (3g saturated fat), 0 cholesterol, 429mg sodium, 87g carbohydrate (48g sugars, 7g fiber), 7g protein.


  1. Spoon pie filling down the center of each tortilla; fold sides and ends over filling and roll up. Seal with toothpicks.
  2. 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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kelgram1 User ID: 4807161 212328
Reviewed Feb. 22, 2012

"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!"

jackie Ulrich User ID: 2070676 183455
Reviewed Mar. 28, 2011 Edited Oct. 11, 2013

"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!!!"

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