Previously on America’s Next Top Model, 15 girls moved into Model Manor in the Hollywood Hills with the hope of following in India Gants’ footsteps and becoming America’s Next Top Model. One by one the girls went home, starting with Maggie and followed by Ivana, Liz, Rhiyan, Coura, Liberty, Christina, Sandra, Brendi K, Erin and Rio.

After once again being saved from getting the chop, Jeana remained in the final four who were then tasked with going to casting with the dastardly Philipp Plein. Despite surviving the casting relatively unscathed – compared to Khrystyana who he likened to a horse and forced to have an emotional breakdown – poor Shanice arrived at the Paper shoot to discover that based on her performance, the judges would be eliminating her immediately.

The girls shon to various degrees during the shoot, progressing to the final runway where poor Khrystyana couldn’t get out of her head. She was better off than the girl that was partnered with Jeana, however, who was abandoned at the end of the runway. In any event, Khrystyana was tragically felled in third – like the robbed-Goddess Shangela before her – and after a brief reading from the judges Jeana was handed the runners-up crown and Kyla proved that nice gals don’t finish last, snatching the title of America’s Next Top Model.

Like Tyra and the judges, Kyla grew on me week after week as she grew, blossomed and routinely stood up for herself against the tyranny of Rio and Jeana. While Khrystyana was obviously my favourite, Kyla hit her stride at exactly the right time, killing the Pantene and Paper shoots which is essentially a ticket to victory. That alone is worthy of a delightful Kylarizo Colemanchego Quesadillas.

 

 

Hot and spicy, deliciously smokey and packing the punch of manchego, these quesadillas are almost as light, sweet and vivacious – not that one – as the new queen that is Kyla.

Enjoy!

 

 

Kylarizo Colemanchego Quesadillas
Serves: 4-6.

Ingredients
250g hot chorizo sausage, cut into discs
1 onion, thinly sliced
4 garlic cloves, crushed
1 cup mushrooms, sliced
300g manchego cheese, grated
12 tortillas
olive oil, for brushin’

Method
Heat a skillet over high heat and cook the chorizos for a minute or two, or until the oil has started to leak out and your kitchen is hella fragrant. Reduce heat to medium-low and add the onion and garlic and cook for a couple of minutes. Add the mushrooms and cook until soft. Remove from heat and allow to cool.

To assemble, place a tortilla on a workspace, sprinkle with cheese, top with the meaty, oniony, mushrooms and top with another sprinkle of cheese before placing another tortilla on top. Repeat the process until you’re out of tortillas.

Bring a clean, dry skillet to heat over a medium heat. Once scorching, brush with some olive oil and fry a quesadilla for a couple of minutes, or until browned and crisp. Flip and cook for a further couple of minutes. Repeat the process until done.

Devour, immediately.

 

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