Kylarizo Colemanchego Quesadillas

America's Next Top Model, America's Next Top Model 24, Main, Snack, Street Food

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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Sylvia Jafflies

Main, Snack

Let me tell you, the phrase contractually obligated has never made me feel better! While my lunch date with Sylvia started off quite awkwardly – on account of my epic over-the-phone tantrum – she sat me down, and in her calmest newsreader voice, explained that she only hosted the greatest annual Christmas program on Australian television with my ex because it was contractually obligated.

Contractually obligated. Who would have thought that phrase could sound so good? Particularly after contractual obligations have forced me into appearing in questionable programs overseas and being the face of Spam for the entirety of the ‘90s.

Now I know that I would normally launch into an epic tirade and stir up a feud if they tried to use contracts to explain their actions, but Sylvia is honestly one of the nicest, most genuine people I’ve ever met and as such, I didn’t question the pain it caused her to buddy up with Curt.

As I mentioned, Sylvs and I were thrust together in 2006 after missing the first day of Spanish class at UQ and were required to sit a make-up class. As is oft the case, I realised that her grasp of the language was far superior to mine, so hitched my wagon to hers and became study buddies slash friends. I mean, sure, most of our study dates at Wordies were spoken in English but that made for a fun ride in class and helped me receive so many disappointed sighs from our Colombian teacher.

When we weren’t downing arancini – not Arianna’s – while learning our pluscuamperfecto, I did my best to culturally appropriate – is that a way I can use it, probs not, but you get what I mean – Latin American cuisine to further our education. Which is how I invented the Sylvia Jafflies.

 

 

Jaffles are probably the greatest invention for uni students – cheap, quick and easy, and oh so comforting when you’re wanting to die at the end of semester. Add the additional comfort of chilli and guac, and you’ve got the ultimate study food. Scrap that, just food. It is the ultimate food.

Enjoy!

 

 

Sylvia Jafflies
Serves: 2 distracted Spanish students.

Ingredients
4 slices white bread
butter
1 cup Chilli con Kim Carnes
100g sliced Mexican manchego
1 avocado, mashed
sour cream, to taste
Sriracha, to taste

Method
Now this is harder than an end of semester entrevista, so pay attention.

Start by turning on a jaffle iron and buttering the bread.

Divide the chilli across two slices, top each with manchego and close the sandwiches with the remaining bread.

Butter the top of the bread and place butter-side down on the jaffle iron.

Butter the remaining pieces of bread and close the machine.

Cook until the red light turns green … aka five minutes or so, and the bread golden and the cheese is gooey.

Slather in avo, sour cream and sriracha before devouring, carefully, on account of the piping hot cheese.

 

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