Cherry Chimichangas

1. 1

   Reserve one cup cherry pie filling for topping. Mix remaining pie filling with grated orange rind.

2. 2

   Spoon onto centers of tortillas. Sprinkle a few almonds over pie filling.

3. 3

   Fold in opposite sides of each tortilla and roll up covering pie filling.

4. 4

   Heat oil (one-inch) in a large skillet over medium-high heat.

5. 5

   Fry chimichangas, two at a time, seam-side down, until golden brown.

6. 6

   Drain on paper towels.

7. 7

   Sift powdered sugar over each fritter and top with remaining cherry pie filling and almonds before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.