Ingredients
2 cans (21 ounces each) cherry pie filling6 flour tortillas (10 inches)Oil for deep-fat fryingConfectioners’ sugar
Preparation
Spoon pie filling down the center of each tortilla; fold sides and ends over filling and roll up. Secure 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.
