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Cherry Chimichangas




  1. 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.
  2. In a large skillet heat one inch of oil over medium-high heat. Fry chimichangas, two at a time, seam-side down, until golden brown. Drain on paper towels.
  3. Sift confectioners' sugar over each chimichanga and top with remaining cherry pie filling and almonds before serving.


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