Cherry Chimichangas

Directions

1. 1
   Reserve one cup cherry pie filling for topping. Mix remaining pie filling with grated orange rind.
2. 2
   Spoon onto centers of tortillas. Sprinkle a few almonds over pie filling.
3. 3
   Fold in opposite sides of each tortilla and roll up covering pie filling.
4. 4
   Heat oil (one-inch) in a large skillet over medium-high heat.
5. 5
   Fry chimichangas, two at a time, seam-side down, until golden brown.
6. 6
   Drain on paper towels.
7. 7
   Sift powdered sugar over each fritter and top with remaining cherry pie filling and almonds before serving.