1. Reserve one cup cherry pie filling for topping. Mix remaining pie filling with grated orange rind. 2. Spoon onto centers of tortillas. Sprinkle a few almonds over pie filling. 3. Fold in opposite sides of each tortilla and roll up covering pie filling. 4. Heat oil (one-inch) in a large skillet over medium-high heat. 5. Fry chimichangas, two at a time, seam-side down, until golden brown. 6. Drain on paper towels. 7. Sift powdered sugar over each fritter and top with remaining cherry pie filling and almonds before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
