Ingredients:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup cherry pie filling
- 8 (8-inch) flour tortillas
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- Vegetable oil, for frying
Directions:
- In a mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, and continue beating until well combined.
- Spread about 2 tablespoons of cherry pie filling onto each flour tortilla, leaving a border around the edges.
- Spoon a dollop of the cream cheese mixture over the cherry pie filling on each tortilla.
- Fold in the sides of each tortilla, then roll up tightly to enclose the filling.
- In a shallow dish, mix together the granulated sugar and ground cinnamon.
- Heat vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C).
- Carefully place the chimichangas seam-side down in the hot oil and fry until golden brown on all sides, about 2-3 minutes per side.
- Remove the chimichangas from the oil and drain on paper towels.
- Roll each chimichanga in the cinnamon sugar mixture until coated.
- Serve warm, optionally topped with additional cherry pie filling and a dollop of whipped cream.
Additional Information:
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Calories: 320 per serving
- Servings: 8
