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Cherry Pie Chimis

“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


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

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  • kelgram1
    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
    Mar 28, 2011

    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!!!