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), 0mg 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 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 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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