Courtesy of Socorro Munoz Kimble & Irma Serrano Noriega
2 cans cherry pie filling (1lb.,5oz.) 2 grated rind of 2 oranges 6 12 inch flour tortillas slivered almonds oil for frying powdered sugar
Reserve one cup cherry pie filling for topping. Mix remaining pie filling with grated orage 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.Heat oil (one-inch) in a large skillet over medium-high heat. Fry chimichangas, two at a time, seam-side down, util golden brown.Drain on paper towels.Sift powdered sugar over each fritter and top with remaining cherry pie filling and almonds before serving.
Enjoy this delicious chimichangas Mexican dessert recipe!