Cherry Chimichangas

2 (21 ounce) 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 and 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 and top with remaining cherry pie filling and almonds before serving.

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