Mix: In a bowl, blend cream cheese, sugar, and vanilla extract until smooth.
Fill: Spread the cream cheese mixture onto each tortilla, then top with cherry pie filling. Roll up the tortillas and secure them with toothpicks.
Fry: Heat oil in a frying pan to 375°F. Fry the chimichangas until they are golden brown, about 2-3 minutes per side.
Coat: Remove the chimichangas from the oil and brush them with melted butter. Roll them in cinnamon sugar until coated evenly.
Serve: Serve the chimichangas warm, optionally with a scoop of ice cream or a dollop of whipped cream.
Prep Time: 20 minutes | Cook Time: 6 minutes | Total Time: 26 minutes | Servings: 4
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