Makes 8 servings


2 cans (21 ounces each) apple pie filling
8 (8-inch) flour tortillas
Vegetable oil


  1. Spoon 1/3 cup filling into center of each tortilla. To assemble chimichanga, fold bottom edge of tortilla up over filling; fold in side edges, then roll up to completely enclose filling. Spread a bit of filling along seam edge to help seal chimichanga. Secure top with wooden toothpick.
  2. Heat 1-inch oil in deep, heavy skillet over medium-high heat to 375°F; adjust heat to maintain temperature. Fry chimichangas 2 at a time, seam side down, until golden brown on each side. Drain on paper towels. Garnish with powdered sugar, strawberries or whipped cream.

Nutritional Information

Sodium 218 mg
Protein 3 g
Fiber 3 g
Carbohydrate 57 g
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 8 %
Calories 254

Dietary Exchange

Starch 1
Fruit 3

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