Apple Pie Chimichangas

The kids love these! Occasionally we'll make them for breakfast or a special dessert.

Apple Pie filling (about 1 can)

2 Tbs. butter

1/3 cup fine-ground toasted almonds (optional)

8 flour tortillas

Vegetable oil for deep-frying

Powdered sugar

Whipped cream for garnish (optional)

Toothpicks

In a heavy saucepan, combine apple pie filling with butter and almonds. Heat on medium heat until hot and butter is melted. Set aside to cool.

Warm the tortillas for a few seconds in the microwave so they are easier to roll.

Spoon one-eighth of the fruit mixture onto the center of a tortilla. Fold the sides in and then roll up into a tight package, securing the chimichanga with toothpicks. Repeat with the remaining tortillas and fruit.

Pour at least 3 inches of oil in a heavy, deep skillet. Heat the oil to 365°F. Fry the chimichangas, one or two at a time, until light golden, 4 to 5 minutes. Drain and sprinkle with powdered sugar.

Let cool slightly, then serve topped with spoonfuls of whipped cream if desired. Makes 8 serviings.

Tip: You can use any kind of pie filling. We've tried blueberry with good results, also...