Ingredients:

  • 6 (8-inch) soft flour tortillas
  • 8 oz cream cheese, softened
  • 4 teaspoons sugar
  • 1 teaspoon vanilla extract
  • 1½ cups cherries from pie filling
  • Vegetable oil for frying
  • 1 tablespoon cinnamon
  • ½ cup sugar (for coating)

Instructions:

  1. In a mixing bowl, combine the softened cream cheese, sugar, and vanilla extract until smooth.
  2. Spread approximately two tablespoons of the cream cheese mixture onto the lower third of each tortilla.
  3. Place about ¼ cup of cherries on top of the cream cheese layer.
  4. Fold in the sides of each tortilla and roll them up tightly like burritos; secure them with toothpicks to hold their shape during frying.
  5. In a shallow bowl, mix together ½ cup sugar and 1 tablespoon cinnamon for coating.
  6. Heat 2½ inches of vegetable oil in a deep pan over medium-high heat until hot.
  7. Carefully fry each chimichanga until golden brown, about 2–3 minutes per side.
  8. Once cooked, drain excess oil by placing them on paper towels for about one minute.
  9. Roll the warm chimichangas in the cinnamon-sugar mixture to coat evenly before serving.
  10. Remove toothpicks before serving warm for optimal flavor!