2 cans cherry pie filling (1lb.,5oz.)
2 grated rind of 2 oranges
6 12 inch flour tortillas
oil for frying
Reserve one cup cherry pie filling for topping. Mix remaining pie filling with
grated orange rind.
Spoon onto centers of tortillas. Sprinkle a few almonds over pie filling.
Fold in opposite sides of each tortilla and roll up covering pie filling.
Heat oil (one-inch) in a large skillet over medium-high heat.
Fry chimichangas, two at a time, seam-side down, until golden brown.
Drain on paper towels.
Sift powdered sugar over each fritter and top with remaining cherry pie filling
and almonds before serving.