2 cans cherry pie filling (1lb.,5oz.)
2 grated rind of 2 oranges
6 12 inch flour tortillas
slivered almonds
oil for frying
powdered sugar
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.
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