I have just finally seen the first episode of Drag Race España and while I may have come for Jon Kortajarena – I said what I said – but damn I am glad I went through countless quarantines to venture over for the dolls because they were fierce. I mean, ¡ qué divertido !
(And you know, the fact that it is available on Stan in Australia so I can watch along with the rest of the world. FYI, this is not an ad. For some reason nobody wants me endorsing their products).
But that is enough about the episode until next week – I have a new take on spoilers and not ruining things for people. Instead, I wanted to focus on the other non-Jon reason for months of quarantining – my dear friend Supremme de Luxe.
I’ve known Supremme for years and years after meeting in a Diana Ross & The Supremes message board on the AOL. Does that age me?
Don’t answer that.
Anyway, we quickly became the best of friends – like a non-romantic You’ve Got Mail – and when I finally returned to Spain in the mid-aughts to reclaim my throne as Pedro Almodovar’s muse, we finally met and solidified our bond.
She gave me a call a few months before filming was due to commence and honestly, it kind of broke my heart.
“Hey Ben, I know you’re friends with Fred and Pangina too but couldn’t cover their franchises because of language barriers (read: laziness on my part) and lack of timely local broadcasts on a streaming service you have, but I’d really love it if you could find it in your heart to fit your dear friend Supremme into your schedule.
“Oh and Jon will be there, if you could fit him in.”
With that, I vowed to fit everything in and jumped the next plane to Spain and after weeks of quarantine measures, finally got to hold Supremme in my arms, celebrate the upcoming season and split a delightful Crunchwrap Supremme de Luxe.
It is a fact universally acknowledged that there is nothing better in life than a crunchwrap. Tragically both of the ‘Bells in Brisbane are in the outer suburbs and by the time I get them home, they delights are decidedly lacking in the crunch. Thus why I immediately jumped on the copycat train to experience them in all their crunchy glory as Supremme intended.
This riff on the fast food delight is super cheesy, super crunchy and packs a killer punch of chilli and well, let’s just say that this is what dreams are made of.
Enjoy!
Crunchwrap Supremme de Luxe
Serves: 2 hungry besties, 4 normal people.
Ingredients
2 cups Chilli Con Kim Carnes
6 large tortillas
1 cup nacho cheese sauce
2 cups tortilla chips (because tostada shells aren’t readily available, and I love Téa Leoni)
½ cup sour cream
1 avocado, mashed
1-2 cups iceberg lettuce, shredded
1 tomato, diced
1 cup Mexican cheese blend
vegetable oil, for brushin’
Method
Some may call me lazy, but after the pandemic travel and quarantining, I was exhausted upon my arrival in Barcelona and as such, went with the easiest version of the recipe possible.
Once you’ve done the mise en place – did you know je parle français aussi?! – get to work assembling by placing four large tortillas on a bench. Divide the beef mixture amongst them, followed by the cheese sauce, leaving an inch or two bare around the edge. Top with tortilla chips, sour cream, avo, lettuce, tomato and cheese.
Split the remaining large tortillas and use to top the the filling before folding in the edges to create a tight disc. Flip over and leave to settle for five-ten minutes.
Once you’re confident they are closed – you should never be too confident – place a large frying pan over medium heat and once scorching, reduce to low and brush with vegetable oil. Carefully transfer a crunchwrap, seam side down, to the pan and fry for five minutes or so, or until nice and crunchy. Flip and cook for a further five minutes, or until heated through and the cheese is nice and melted. Repeat the process until done.
Then, obviously, devour.
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