Ingredients:
6 (8-inch) soft flour tortillas
8 oz. cream cheese, softened
4 teaspoons sugar
1 teaspoon vanilla extract
1 ½ cups cherry pie filling
Vegetable oil for frying
1 tablespoon cinnamon
1/2 cup sugar
Directions:
In a bowl, mix cream cheese, 4 teaspoons sugar, and vanilla extract until smooth.
Divide the cream cheese mixture evenly among the tortillas, spreading it in the lower third of each.
Place about ¼ cup of cherry pie filling in the center on top of the cream cheese.
Fold the sides of each tortilla toward the center and then roll up tightly like a burrito. Secure with a toothpick.
Combine 1/2 cup sugar and 1 tablespoon cinnamon in a shallow bowl. Set aside.
Heat about 2-2 ½ inches of vegetable oil in a deep saucepan over medium-high heat.
Fry the chimichangas in batches until golden brown and crispy, about 2-3 minutes per side.
Drain on a paper towel-lined plate, then roll in the cinnamon-sugar mixture.
Remove toothpicks before serving.
Prep Time: 28 minutes | Cook Time: 12 minutes | Total Time: 40 minutes | Yield: 6 chimichangas
