Arizona cheese crisp: Difference between revisions

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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]]

Latest revision as of 05:16, 16 February 2025

Arizona Cheese Crisp[edit]

A traditional Arizona cheese crisp

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.

Description[edit]

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.

Preparation[edit]

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.

Variations[edit]

While the basic Arizona cheese crisp is simply a tortilla and cheese, many variations exist. Common additions include:

These toppings can be added before or after baking, depending on personal preference.

Cultural Significance[edit]

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

Related Pages[edit]

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