Cherry Pie Chimis
- 2 cans 21 ounces each cherry pie filling
- 6 flour tortillas 10 inches
- Oil for deep-fat frying
- Confectioners' sugar
- 1.Spoon pie filling down the center of each tortilla; fold sides and ends over filling and roll up. Seal with toothpicks.
- 2.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.
Adapted from www.tasteofhome.com