"No list of essential Phoenix dishes would be complete without the humble cheese crisp. While there is some contention over its origins, it’s said to come out of southern Arizona sometime in the early 1900s. Phoenicians will vehemently claim it as an Arizona thing. It’s about as simple as a dish can be: essentially an open-face quesadilla consisting of a flour tortilla topped with various combos of Oaxaca, Monterey Jack, or Cheddar cheeses and heated until crispy. Pretty much any Mexican restaurant in the city offers a cheese crisp, but the one at Comedor Guadalajara offers an over 40-year-old legacy of Sonoran-style Mexican food in a setting that’s about as quintessential to an Arizona Mexican restaurant as it gets." - Mcconnell Quinn
