Cherry Chimichangas Recipe
Cherry Chimichangas
2 (21 oz) cans cherry pie filling
Grated rind of 2 oranges
6 (12 inch) flour tortillas
Slivered almonds
Confectioners’ sugar
Reserve one cup cherry pie filling for topping
Mix remaining pie filling with grated orange rind
Spoon onto centers of tortillas
Sprinkle a few almonds over pie filling
Fold in opposite sides of each tortilla & roll up, covering pie filling
In a large skillet heat one inch of oil over medium-high heat
Fry chimichangas, two at a time, seam-side down, until golden brown
Drain on paper towels
Sift confectioners’ sugar over each chimichanga & top with remaining cherry pie filling & almonds before serving
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