Arizona cheese crisp - Revision history

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2025-02-16T05:16:08Z

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← Older revision		Revision as of 05:16, 16 February 2025
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	~~{{short description\|Chemical compound}}~~		== Arizona Cheese Crisp ==
	~~{{Chembox~~
	~~\| ImageFile~~ = ~~Apiol_structure.svg~~
	~~\| ImageSize~~ = ~~200px~~
	~~\| ImageAlt~~ = ~~Structural formula of apiole~~
	~~\| ImageFile1~~ = ~~Apiol-3D-balls.png~~
	~~\| ImageSize1 = 200px~~
	~~\| ImageAlt1 = 3D model of apiole~~
	~~\| IUPACName = 4,7-dimethoxy-5-(prop-2-en-1-yl)-2H-1,3-benzodioxole~~
	~~\| OtherNames = Apiol, parsley apiol, apiole~~
	~~\| Section1 = {{Chembox Identifiers~~
	~~\| CASNo = 523-80-8~~
	~~\| PubChem = 7215~~
	~~\| ChemSpiderID = 6944~~
	~~\| UNII = 0F5N573A2Y~~
	~~\| ChEMBL = 1234567~~
	~~\| SMILES = C=C(C)C1=CC2=C(C=C1OC)OCO2~~
	~~\| InChI = 1S/C12H14O4/c1-3-4-8-5-6-9-10(7-8)16-12(14-2)11(9)15-13/h3,5-7H,1,4H2,2H3~~
	~~\| InChIKey = ZFMSMUAANRJZFM-UHFFFAOYSA-N~~
	}}
	~~\| Section2 = {{Chembox Properties~~
	~~\| C = 12~~
	~~\| H = 14~~
	~~\| O = 4~~
	~~\| Appearance = Colorless to pale yellow liquid~~
	~~\| Density = 1.055 g/cm_~~
	~~\| MeltingPt = 30 °C~~
	~~\| BoilingPt = 294 °C~~
	}}
	}}

	~~'''Apiole''' (also known as '''apiol''') is a naturally occurring organic compound found in the essential oils of various plants, most notably in~~ [[~~parsley]~~] ~~and [[dill~~]~~]. It is a phenylpropene, a type of phenylpropanoid, and is known for its distinctive aromatic properties.~~		[[File:Arizona_Cheese_Crisp.jpg\|thumb\|right\|A traditional Arizona cheese crisp]]

	~~==Chemical Structure and Properties==~~		An '''Arizona cheese crisp''' is a popular dish originating from the state of [[Arizona]], in the [[United States]]. It is a simple yet delicious appetizer or snack that is particularly popular in [[Mexican cuisine]] restaurants throughout the region.
	~~Apiole~~ is ~~characterized by its methoxy-substituted benzodioxole structure. The chemical formula for apiole is C<sub>12</sub>H<sub>14</sub>O<sub>4</sub>. It appears as~~ a ~~colorless to pale yellow liquid at room temperature and has a melting point~~ of ~~approximately 30 °C and a boiling point of 294 °C~~. ~~The compound~~ is ~~relatively dense, with~~ a ~~density of 1.055 g/cm_~~.

	==~~Sources and Occurrence~~==		== Description ==
	Apiole is primarily extracted from the seeds of the [[parsley]] plant (''Petroselinum crispum'') and is also present in [[dill]] (''Anethum graveolens''). The compound contributes to the characteristic aroma of these herbs and is used in various culinary and medicinal applications.

	~~==Uses==~~		The Arizona cheese crisp is made by taking a large, thin, and crispy [[flour tortilla]] and topping it with melted [[cheese]]. The tortilla is typically baked or broiled until the cheese is bubbly and the edges of the tortilla are crisp and golden brown. The dish is often served as an appetizer or snack and can be customized with various toppings.
	~~Historically~~, ~~apiole has been used for its medicinal properties~~. ~~It was once employed as an emmenagogue, a substance that stimulates menstrual flow,~~ and ~~was also used in~~ the ~~treatment~~ of ~~amenorrhea~~. ~~However, due to its potential toxicity, the use of apiole in modern medicine~~ is ~~limited~~.

	~~In the culinary world, apiole is valued for its flavoring properties. It is used in the preparation of certain foods and beverages, imparting a unique taste and aroma.~~		== Preparation ==

	~~==Toxicity and Safety==~~		To prepare an Arizona cheese crisp, a large flour tortilla is placed on a baking sheet. The tortilla is then brushed with melted [[butter]] or [[oil]] to help it crisp up in the oven. A generous amount of shredded [[cheddar cheese]] or a blend of cheeses is sprinkled over the top. The tortilla is then placed under a broiler or in a hot oven until the cheese is melted and the edges of the tortilla are crisp.
	~~While apiole has been used for medicinal purposes~~, it is ~~important~~ to ~~note that~~ it ~~can be toxic~~ in ~~high doses~~. The ~~compound can cause liver~~ and ~~kidney damage, and its use should be approached with caution. It is not recommended for use by pregnant women due to its potential to induce uterine contractions~~.

	==~~Related Compounds~~==		=== Variations ===
	~~Apiole is related to other phenylpropanoids such as [[myristicin]] and [[safrole]], which are also found in essential oils and have similar aromatic properties.~~

	~~==Related Pages==~~		While the basic Arizona cheese crisp is simply a tortilla and cheese, many variations exist. Common additions include:
	* [[Parsley]]
	* [[Dill]]
	* [[Phenylpropanoid]]
	* [[Essential oil]]

	~~==Gallery==~~		* [[Green chili\|Green chiles]]
	~~<gallery>~~		* [[Jalapeño]] slices
	~~File:Apiol_structure.svg\|Structural formula of apiole~~		* [[Tomato]]
	~~File:Apiol-3D-balls.png\|3D model of apiole~~		* [[Onion]]
	~~</gallery>~~		* [[Cilantro]]
			* [[Sour cream]]

	[[Category:~~Phenylpropanoids~~]]		These toppings can be added before or after baking, depending on personal preference.
	[[Category:~~Essential oils~~]]
	[[Category:~~Natural products~~]]		== Cultural Significance ==

			The Arizona cheese crisp is a beloved dish in Arizona and is often associated with the state's [[Southwestern United States\|Southwestern]] culinary traditions. It is a staple in many local restaurants and is enjoyed by both locals and visitors alike.

			== Related Pages ==

			* [[Quesadilla]]
			* [[Nachos]]
			* [[Mexican cuisine]]
			* [[Southwestern cuisine]]

			[[Category:Arizona cuisine]]
			[[Category:Mexican cuisine]]
			[[Category:Cheese dishes]]

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-'''Arizona Cheese Crisp''' is a traditional [[Southwestern cuisine|Southwestern]] dish that originated in the state of [[Arizona]]. It is a simple, open-faced [[quesadilla]] that is typically served as an appetizer or snack.
+{{short description|Chemical compound}}
-== History ==
+'''Apiole''' (also known as '''apiol''') is a naturally occurring organic compound found in the essential oils of various plants, most notably in [[parsley]] and [[dill]]. It is a phenylpropene, a type of phenylpropanoid, and is known for its distinctive aromatic properties.
-== Preparation ==
+==Chemical Structure and Properties==
-The dish is made by lightly buttering a large, thin [[tortilla]] and then sprinkling it with a generous amount of shredded [[cheese]]. The tortilla is then baked or broiled until the cheese is melted and bubbly and the tortilla is crispy. Some variations of the dish may also include toppings such as [[green chiles]], [[tomato]]es, [[onion]]s, or [[cilantro]].
+Apiole is characterized by its methoxy-substituted benzodioxole structure. The chemical formula for apiole is C<sub>12</sub>H<sub>14</sub>O<sub>4</sub>. It appears as a colorless to pale yellow liquid at room temperature and has a melting point of approximately 30 °C and a boiling point of 294 °C. The compound is relatively dense, with a density of 1.055 g/cm_.
-== Serving ==
+==Sources and Occurrence==
-Arizona Cheese Crisps are typically cut into wedges and served warm. They are often accompanied by [[salsa]], [[guacamole]], or [[sour cream]] for dipping.
+Apiole is primarily extracted from the seeds of the [[parsley]] plant (''Petroselinum crispum'') and is also present in [[dill]] (''Anethum graveolens''). The compound contributes to the characteristic aroma of these herbs and is used in various culinary and medicinal applications.
-== Variations ==
+==Uses==
-While the traditional Arizona Cheese Crisp is made with a flour tortilla and shredded cheese, there are many variations of the dish. Some versions may use corn tortillas or different types of cheese. Others may include additional toppings or fillings, such as [[beans]], [[meat]], or [[vegetables]].
+Historically, apiole has been used for its medicinal properties. It was once employed as an emmenagogue, a substance that stimulates menstrual flow, and was also used in the treatment of amenorrhea. However, due to its potential toxicity, the use of apiole in modern medicine is limited.
-== See also ==
+In the culinary world, apiole is valued for its flavoring properties. It is used in the preparation of certain foods and beverages, imparting a unique taste and aroma.
-[[Category:American cuisine]]
+==Toxicity and Safety==
-[[Category:Cheese dishes]]
+While apiole has been used for medicinal purposes, it is important to note that it can be toxic in high doses. The compound can cause liver and kidney damage, and its use should be approached with caution. It is not recommended for use by pregnant women due to its potential to induce uterine contractions.
-[[Category:Mexican cuisine]]
-[[Category:Southwestern cuisine]]
+==Related Compounds==
-{{food-stub}}
+Apiole is related to other phenylpropanoids such as [[myristicin]] and [[safrole]], which are also found in essential oils and have similar aromatic properties.

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2024-02-26T01:36:36Z

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New page

'''Arizona Cheese Crisp''' is a traditional [[Southwestern cuisine|Southwestern]] dish that originated in the state of [[Arizona]]. It is a simple, open-faced [[quesadilla]] that is typically served as an appetizer or snack.

== History ==
The Arizona Cheese Crisp is believed to have been created in the mid-20th century, although the exact origins are unclear. It is a staple in many [[Mexican cuisine|Mexican]] and Southwestern restaurants in Arizona.

== Preparation ==
The dish is made by lightly buttering a large, thin [[tortilla]] and then sprinkling it with a generous amount of shredded [[cheese]]. The tortilla is then baked or broiled until the cheese is melted and bubbly and the tortilla is crispy. Some variations of the dish may also include toppings such as [[green chiles]], [[tomato]]es, [[onion]]s, or [[cilantro]].

== Serving ==
Arizona Cheese Crisps are typically cut into wedges and served warm. They are often accompanied by [[salsa]], [[guacamole]], or [[sour cream]] for dipping.

== Variations ==
While the traditional Arizona Cheese Crisp is made with a flour tortilla and shredded cheese, there are many variations of the dish. Some versions may use corn tortillas or different types of cheese. Others may include additional toppings or fillings, such as [[beans]], [[meat]], or [[vegetables]].

== See also ==
* [[Quesadilla]]
* [[Nachos]]
* [[List of cheese dishes]]

[[Category:American cuisine]]
[[Category:Cheese dishes]]
[[Category:Mexican cuisine]]
[[Category:Southwestern cuisine]]
{{food-stub}}