“In New Mexico, we love making these yummy fried pies for dessert. Because they just call for flour tortillas and canned pie filling, they’re a snap to put together when time is short.” —Terry Dominguez, Silver City, New Mexico
Ingredients
- 2 cans (21 ounces each) cherry pie filling
- 6 flour tortillas (10 inches)
- Oil for deep-fat frying
- Confectioners' sugar
Directions
- 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.
