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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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