Cherry Pie Chimichangas
I love cherry pie filling. It’s one of my favorite things to eat and I really wanted to try something really different with it. First I thought about trying it out in an egg roll—there seems to be a bit of a dessert egg roll craze right now—but given my die-hard love for all things Mexican, I decided to go the chimichanga route. I am really happy with the result. These came out great and are so delicious.
The zesty cream cheese really supports and enhances the cherry flavor, and the creaminess it provides gives great substance. The crispy sugary flour tortilla is very reminiscent of a sopapilla—it combines so well with the sweet cherry filling.
- sugar - 1 cup
- cinnamon - 1 tbsp
- cream cheese - 4 oz, room temperature
- lemon zest - 1 tsp
- lemon juice - 1 tsp
- flour tortillas - 8 8
- cherry pie filling - 1 21oz can
- vegetable oil - for frying
This recipe is part of a series I am doing for Parade's Community Table:
CLICK HERE FOR THE INSTRUCTIONS.