Dillas Quesadillas

If you think&nbsp;<a href="https://dillas.com/franchise/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=dillas-quesadillas-franchise-scale-2730181" target="_blank" rel="nofollow">Dillas Quesadillas</a> is just another fast food concept serving handhelds with cheese, think again. Co-founders&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852?utm_source=1851franchise.com&utm_medium=article&utm_campaign=dillas-quesadillas-franchise-scale-2730181" target="_blank" rel="nofollow">Kyle</a> and&nbsp;<a href="https://www.linkedin.com/in/maggiemcgordon?utm_source=1851franchise.com&utm_medium=article&utm_campaign=dillas-quesadillas-franchise-scale-2730181" target="_blank" rel="nofollow">Maggie Gordon</a> have spent over a decade refining every inch of their high-performing, crave-worthy business — and now they’re bringing it to communities across the country with a franchise system built to support serious operators.“We didn’t get into this to be just another QSR,” Kyle said. “We’re building community through primo quesadilla meals — and we’re looking for franchisees who want to build something with the same level of intention.”Here’s why now is the time to invest in the Dillas Quesadillas franchise.<h2>From College Dream to Franchise Reality</h2>The idea for Dillas Quesadillas started as a college daydream. Kyle, then a student at the University of Texas, found himself constantly making (and craving) quesadillas. “I started dreaming of a quesadilla concept and would work on it in class,” he said.&nbsp;The name “Dillas” came from a scene in “Napoleon Dynamite,” when the character’s grandma says, “Knock it off, Napoleon! Make yourself a dang quesa-DILLA!”. With sketches, recipes and a business plan in hand, Kyle enlisted his roommates and then-girlfriend (now wife and co-founder, Maggie) to help bring the idea to life.&nbsp;After college, mentors encouraged Kyle to gain industry experience, which led to a successful career at Raising Cane’s, one of the fastest-growing restaurant brands in the United States.&nbsp;“I was in love — the fast-paced hospitality business was the place I fit,” Kyle said. After climbing the ranks and becoming a managing partner, Kyle made the leap: He raised the capital, built a team and opened the first Dillas location in Plano, Texas. The brand was born out of hustle, purpose and community spirit — and remains founder-owned and operated to this day.&nbsp;Franchising began in 2018 when a former colleague approached Kyle and Maggie, determined to bring Dillas to Louisiana. “We looked at each other and thought, ‘Hey, we’re already supporting one franchisee. Why not share this beyond just our local vision for the brand?’” Maggie said.&nbsp;From that single franchised store, Dillas has grown steadily and intentionally — with a playbook honed over 12 years, a rock-solid infrastructure and a bold vision to bring primo quesadilla meals to 150 communities and beyond.<h2>A Niche With No Direct Competitors — and a Proven Model That Works</h2>Dillas has carved out a differentiated space in the restaurant industry by doing one thing and doing it really well: delivering fast, fresh quesadilla meals with best-in-class fries and service to match. And the demand is there — in 2023, the top two most-ordered items on DoorDash were&nbsp;<a href="https://dillas.com/wp-content/uploads/2025/07/Copy-of-Fast-Food-For-Thought_An-Industry-Report-on-Delivery-Trends.pdf?utm_source=1851franchise.com&utm_medium=article&utm_campaign=dillas-quesadillas-franchise-scale-2730181" target="_blank" rel="nofollow">french fries and chicken quesadillas</a>.“We’re the only quesadilla-focused QSR,” Maggie said. “So we were like, ‘Let’s go! We’ve got to get to market and dominate this niche.’ We really believe we’re creating a new segment. There’s nobody doing quesadillas at scale the way we are — not in QSR, not anywhere.”Unlike taco or burrito shops, Dillas is laser-focused on quesadilla meals, but with a flavor profile that keeps guests coming back.“While quesadillas are our specialty, they’re really a vehicle for flavor,” Maggie explained. “We’ve built a menu that blends American comfort food with Southern influences — flavors people already love and crave. It’s more than Mexican food — it’s quesadillas reimagined.”That variety drives frequency, while the simplified menu drives efficiency. “With our new simplified menu, we leaned into the data,” Kyle said. “Fries are our number one seller, along with quesadillas. So now, every meal includes fries and a drink.”And the quality? “We cook our quesadillas in a way that nobody else does — not even close,” Kyle said. “That level of quality combined with speed — that’s the magic. When you come to Dillas, you know exactly what you’re getting — a damn good quesadilla meal with fries and a drink, fast and fresh.”<h2>A Franchise Infrastructure That’s Already Locked In</h2>Dillas didn’t jump into franchising until it knew it could do it right.“We’ve built deep verticals in manpower, culture, operations, training, financial performance, topline revenue — all of the critical drivers,” Maggie said. “So now it was like: How do we apply that and invite others in to scale and make a bigger impact?”“The franchise side of the business needed to be its own complete entity. Its own structure. Its own marketing. Its own budget,” Kyle said. “We were no longer just running one business — we had two babies now.”That mindset shift paid off.“Honestly, that work was about building our confidence — making sure we could support people at the level they deserve,” Kyle said. “We wanted to be able to say, ‘Heck yes, let’s roll,’ and mean it.” Now, with average unit volumes (AUVs) of $2 million, Dillas Quesadillas stands within the top threshold of QSR/Fast Casual franchise companies. When focusing on micro-emerging brands (defined as fewer than 25 locations), Dillas could very well be among the top performers in the industry.<h2>Simplicity + Tech = Operational Excellence</h2>Dillas has taken the playbook Kyle learned at Raising Cane’s and refined it further for franchise scalability.“At Cane’s, when I was there, we went from 35 to about 135 locations,” Kyle said. “That gave me a lot of validation and insight. I tried to absorb everything I could about what it takes to run a great restaurant — and more importantly, a great restaurant culture.”That insight has shaped Dillas’ entire operations strategy.“We’ve designed our processes to be simple. We call it ‘time to train’ — and ours is low,” Kyle said. “The systems are simple, but the ingredients are fresh and high-quality. So it’s easy to pick up, but still delivers a primo product. We have a super tight menu. We have very efficient labor. We have fresh food, and we have systems and processes that allow us to scale and allow us to be predictable.”“We do a lot of fresh prep, but the steps are simple,” Maggie said. “And now we’re leveraging AI — for prep tools, for scheduling platforms. We’re trying to build a brand that’s ahead of the curve on tech, not catching up.” <a href="https://www.linkedin.com/in/michael-mabry?utm_source=1851franchise.com&utm_medium=article&utm_campaign=dillas-quesadillas-franchise-scale-2730181" target="_blank" rel="nofollow">Michael Mabry</a>, Dillas’ Chief Development Officer, shared a similar sentiment.&nbsp;“One of the reasons why I’m super confident is because of the tools and systems that we have in place for our operators,” he said. “We’re investing heavily in technology to help improve communication, make their jobs easier and just give them all the tools that they need to be successful. It’s not just about having our name on a building. We want people to come in, to be successful and to grow with us. We want our franchisees to be equipped — not just on day one, but every day after. That means ongoing training, real-time updates and a support team that’s always in their corner.”A prime example: Dillas has learned that drive-thru operations are not just a convenience, but a necessity for their QSR model, directly impacting sales. The addition of a drive-thru to existing locations has demonstrably boosted sales by 35-40%, with drive-thru sales currently accounting for 35-45% of total revenue. This emphasis on efficiency and accessibility extends to their development strategy; Dillas prefers working with second-generation sites and sees "drive-thru, take out only" prototypes as ideal, offering approximately 25% lower build-out costs.&nbsp;<h2>Culture-Led Growth and the Right Franchisees Only</h2>As Maggie and Kyle scale Dillas through franchising, they’re being highly intentional about who they bring in.“We want people who are obsessed with making primo quesadillas at QSR — who want to make this the next big national brand,” Kyle said. “That takes a different type of person. That takes real dedication.”Franchisees need more than capital. They need to be in it for the right reasons.“Some people see Dillas as a vehicle — they’ve got some extra money or want passive income. Or they think it’s a real estate play. And that’s just not aligned with our core values,” Maggie said.“We’re at a stage where we want franchisees who share our intensity and are ready to run with us from day one,”&nbsp;Kyle said. “We feel like we’ve earned the right to work with operators who meet us where we are.”<h2>Predictability and Community Impact at the Core</h2>With streamlined systems, smart leadership support and scalable processes, Dillas is focused on making the business predictable — something rare in restaurants.“When they [franchisees] do [follow the systems], they can create something that’s predictable,” Kyle said. “And predictability in restaurants? That’s the holy grail.”And predictability fuels profitability — and community.“We see profit in two ways: growth and giving,” Kyle said. “If we help franchisees grow their top line and give them a great system, they’ll have surplus — and then they can grow more units and also give back.”“We don’t want to just be ‘a restaurant in the community.’” Maggie said. “We want to be the community’s restaurant.”<h2>Why Now?</h2>The Dillas team isn’t just supporting franchisees — they’re right there in the trenches, building company-owned stores and scouting real estate.“We’re still excited about growing company-owned locations here in DFW,” Kyle said. “It helps us stay sharp, and it also helps us support them better because we’re walking the same road.” Looking ahead, the team aims to one day expand to 150 units or more. While they are still focused on their home state of Texas, they are also targeting markets across the Southeast and the Sunbelt.“We’re not shy about growth, but we want to do it the right way with the right people,” Kyle said. “We don’t want to grow just to grow. We want the right partners. The people who see this for what it is — a chance to build something meaningful, profitable and fun.”Maggie summed it up best: “We’re ready to bring Dillas to more communities. We feel like we have such a cool, unique product, and the brand is very community-oriented. So to be able to share that with more people — our people, our food, our culture — that’s what excites us.”For more information on franchising with Dillas Quesadillas, visit:&nbsp;<a href="https://www.dillas.com/franchise?utm_source=1851franchise.com&utm_medium=article&utm_campaign=dillas-quesadillas-franchise-scale-2730181" target="_blank" rel="nofollow">https://www.dillas.com/franchise</a>.

Dillas Quesadillas Franchise: Why Our QSR is Built to Scale

1851 Franchise

With 12 years of proven operations, a $2M AUV and a cult-like fan base, Dillas Quesadillas is growing fast and seeking franchisees who love people, product and process.

This brand page has been paid for by DILLAS QUESADILLAS. Content within this page that is paid will showcase a Sponsored icon. This means the brand has engaged 1851 FRANCHISE to write the content. Content without the Sponsored Icon is aggregated media placements the brand earned. Questions can be sent to editorial@1851franchise.com

How Dillas Quesadillas is Becoming the Top Franchise Choice by Trailblazing its Own New Segment: Quesadilla-Focused QSRs

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Dillas Primo Quesadillas Sets Ambitious Growth Goal to Reach 50 Locations by 2028

Big Flavor, Zero Meat. The $9.99 Big Beanie Meal Brings Protein Power to Dillas Primos Quesadillas

Beyond the Quesadilla: How Kyle and Maggie Gordon’s Energy and Commitment Fuel Dillas’ Growth

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The founders of&nbsp;<a href="https://www.ownadillas.com/">Dillas Primo Quesadillas</a>,&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852/">Kyle</a> and&nbsp;<a href="https://www.linkedin.com/in/maggiemcgordon/">Maggie Gordon</a>, recently appeared on the&nbsp;<a href="https://ovationup.com/kyle-and-maggie-podcast/">“Give an Ovation” podcast</a> to share how they built the brand from a single bootstrapped location into a growing multi-unit concept.The Gordons talked about how&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/info">Dillas</a> got off the ground in 2013 and what led up to that moment. Before starting the brand, Kyle spent several years working at Raising Cane's, where he learned how a restaurant actually runs day to day. That experience stuck with him and shaped how the couple built Dillas from the start. Or as Kyle put it, “You need to see if you’ve got ketchup in your veins.”Instead of pushing to grow as fast as possible, the Gordons spent their early years making sure the business worked. They talked about the patience that takes, especially in restaurants, where it can take a while for the numbers to catch up with the effort.“This game is a persistence game. You have to be super patient. Restaurant economics are difficult,” Kyle said. “No matter what, you’re already up kind of against a three- to five-year uphill battle where you’re going to have lower EBITDA margins to make sure everything’s getting paid off. You’re going to win on the back half of your lease and then hopefully sign an additional five-year extension. So you've got to roll with the punches.”The episode also got into what makes Dillas work day to day. The brand isn’t trying to compete with full-service restaurants. Instead, the focus is on doing the basics really well and making sure it’s consistent every time. That shows up in how they run their kitchens and how they listen to customers, using feedback to make small improvements across locations.More than a decade in, Dillas continues to grow by staying disciplined in how it operates, serving great food, building strong teams and creating an experience customers can count on.Listen to the full podcast&nbsp;<a href="https://ovationup.com/kyle-and-maggie-podcast/">here</a>.&nbsp;To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/dillas-quesadillas.">https://1851franchise.com/dillas-quesadillas.</a>&nbsp;

Dillas Primo Quesadillas Founders Share 12-Year Growth Journey on “Give an Ovation” Podcast

Dillas founders Kyle and Maggie Gordon break down the persistence, operational discipline and guest-first mindset that have fueled the brand’s steady growth across Texas.

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<a href="https://dillas.com/franchise/">Dillas Primo Quesadillas</a>, the Texas-born, quesadilla-first QSR+ franchise, has set its sights on 50 total locations by 2028, with a roadmap that includes 25 open restaurants and 25 additional franchise agreements signed over the next three years. It’s a milestone rooted in patience, discipline, and more than a decade of learning what actually works.The growth plan reflects more than a decade of operational experience from founders&nbsp;<a href="https://www.linkedin.com/in/maggiemcgordon/">Maggie</a> and&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852/">Kyle Gordon</a>, who launched the concept in 2013 and have spent the past several years refining the model before accelerating franchise development.“We didn’t rush this,” Maggie said. “We spent years building the system, running our own restaurants, learning from a multi-unit franchisee, and tightening the model. Now we have the playbook, the data, and the confidence to grow responsibly.”Today,&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/info">Dillas</a> operates six company-owned locations and supports a franchise partner with five restaurants already open. That real-world footprint has allowed the brand to validate critical components of the business, from real estate strategy and labor models to vendor relationships and unit economics.“We’ve already made the mistakes that come with growth,” said Kyle. “That’s exactly why we’re comfortable opening the model to franchise partners now. We know what it takes to support operators day to day, and that’s how we’ll scale the right way.”As Dillas grows, the brand remains focused on becoming the go-to destination for primo quesadilla meals – fast, fresh, and crave-worthy – while maintaining operational simplicity for franchisees.Initial expansion is centered on Texas and select Southeast markets, including Florida, Georgia, Tennessee, and Oklahoma. Proximity allows the founders and support team to stay hands-on throughout the development process, from site selection and buildout to training and opening day.Menu familiarity also plays a role in expansion strategy. With bold but approachable flavors, Dillas enters new markets without requiring customers to learn a new category or concept.Dillas’ focused menu and efficient format help drive consistency across locations, with nearly half of systemwide sales coming through the drive-thru. The model balances speed with quality, making it easier for operators to execute while delivering a reliable guest experience.To support franchise growth, the brand has invested in internal infrastructure, including real estate and construction processes, vetted vendor partnerships, and experienced leadership. Recent additions include&nbsp;<a href="https://www.linkedin.com/in/michael-mabry/">Michael Mabry</a>, who brings senior-level franchise development experience, and&nbsp;<a href="https://www.linkedin.com/in/kristenserrano/">Kristen Serrano</a>, who supports franchise marketing and brand growth.With many territories still available, Dillas is seeking franchise partners who want to grow alongside a founder-led brand and help shape its next chapter.“There aren’t any fast-food, quesadilla-only concepts out there,” Maggie said. “Bringing that to a market for the first time is exciting. And because we’re still early, franchisees have the opportunity to secure an entire market, not just a zip code.”Looking ahead, the founders emphasize that growth will remain intentional, with long-term brand health prioritized over speed.“These first 15 to 20 units are incredibly important for us,” Kyle said. “We’re building something sustainable, and we’re confident in our ability to support a thriving franchise system.”

Built on bold flavor, simple systems, and a lot of hard-earned lessons, Dillas lays out a three-year growth plan focused on smart expansion, strong franchisee support, and primo execution.

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For husband-and-wife team&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852/">Kyle</a> and&nbsp;<a href="https://www.linkedin.com/in/maggiemcgordon/">Maggie Gordon</a>, running&nbsp;<a href="https://dillas.com/franchise/">Dillas Quesadillas</a> isn’t just a job. It’s a way of life. It’s an idea whose roots date back over 20 years, growing from a menu sketched out in college to today’s budding 11-unit QSR+ franchise operation.In 2003, Kyle was a liberal arts student at the University of Texas when he first conceived the idea. Since then, the now-married co-founders have poured countless hours of energy, creativity and heart into the endeavor.“I decided I was going to start a business. Chipotle had just arrived in Austin, and fast casual was hot, so I thought, ‘I’m going to do a quesadilla place’ because I love quesadillas,” Kyle said. “A playful reference from the movie ‘Napoleon Dynamite,’ where the protagonist is told to make himself a quesadilla, sparked the name. And then the concept slowly took shape.”Though the first store didn’t open for another ten years, the vision was there, with the Gordons creating a well-formed, testable model before officially franchising in 2018.<h2>A Week in the Life</h2>For the founders, a typical week entails a delicate balance of strategy, hands-on operations, and mentorship.&nbsp;For Kyle, the focus tends to land on operations: creating relationships and informing the greater culture while taking part in philanthropic efforts and other events at the community level.&nbsp;On Maggie’s side, management takes center stage, with the co-founder delivering aligned values and shared goals across the organization.“Since I’m the integrator, I manage every department and make sure everyone’s on the same page, removing roadblocks,” Maggie said. “I’m more hands-on with detail-oriented departments like accounting, HR and IT. Putting people in fractional seats under us helps us focus on the business without getting in the weeds. Clear prioritization makes a huge difference.”“I handle the people side: relationships, purchasing, legal, real estate, training and operations,” Kyle said. “I set the vision, attend strategic meetings, and lead cultural initiatives. I also lead philanthropic efforts. Because our purpose is building community through Primo Quesadilla Meals.”<h2>Hands-On Leadership and Mentorship</h2>For the Gordons, leadership takes the form of both accessibility and mentorship, just a small part of the&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/info">Dillas</a> culture, an approach that’s not only helped grow the brand but put franchisees in a strong position to succeed.“Kyle and I are very hands-on,” Maggie said. “Our support office has six people handling marketing, accounting and operations. Systems are well-documented, built for company stores first and translated easily to franchise support. We’re deep in systems and fully engaged in openings. We’re selective, looking for leaders who want to scale multiple units and work on the business, not just in it.”<h2>Family and Culture at the Core</h2>Family and community lie at the heart of the Dillas mission. The Gordons set a pace in ownership that trickles down throughout the ranks and shapes everything from management to decision-making and operations. Their family structure shapes the overall approach.That blend of support and expectation is woven into the company culture, creating an environment where employees feel valued. It’s an emphasis on family that extends beyond their household. And it has a profound impact on the idea of staff retention even as the restaurant industry continues to navigate the Great Resignation.&nbsp;By instilling a sense of independence via their operational strategy, the Gordons empower the Dillas workforce to take a level of ownership in their work that goes far beyond the usual “job.” The result is a workplace that deftly balances the ideas of fun and accountability with mentorship, challenging employees while encouraging growth.“We have a culture of accountability,” Maggie said. “Our leadership cares about team growth and the future. You love your teammate but can hold them accountable.”“Maggie and I are raising two teenagers,” Kyle said. “And the business gives us freedom of movement and time, which we can pass on to shift leaders and general managers. A healthy restaurant allows a healthy lifestyle.”<h2>Sharing Knowledge Beyond Dillas</h2>Dillas cares. It’s at the center of their business model, driving franchising efforts with a profound impact on employee retention and morale. But that care takes an even wider form beyond the restaurant walls, with the owners actively engaged in their own community and beyond, contributing to the broader restaurant industry simultaneously.Speaking at conferences while engaged as thought leaders, the Gordons are able to deliver valuable knowledge on operations, leadership and profitability while sharing the greater lessons learned from their own uniquely inspiring journey into franchising.&nbsp;From simple tips to a broader big-picture strategy, the Gordons capitalize on these opportunities outside Dillas to demystify the often complex realities of running a restaurant day after day.&nbsp;“I love sharing. We’ve created a ministry of service through Dillas. The hospitality business is about relationships. And everyone wants to share resources and insights, from the CEOs to new line cooks. Sharing helps make the industry fun and keeps us sane,” Kyle said. “Restaurant operations are complex: different markets, P&amp;L factors, macroeconomic headwinds. But it’s fun. And conferences let us share insights from a granular level up to leadership.”<h2>Intentional Growth and Support for Franchisees</h2>A week in the life at any restaurant is liable to be rife with logistical, operational, and retail challenges. But at Dillas, that week also doubles down on a family atmosphere that stretches beyond ownership, impacting daily operations while helping to grow staff, ultimately leaving the greater restaurant industry in a better place than they found it.Looking ahead at 2026, the name of the game for the Gordons remains growth, delivering a strong model to franchise owners that’s predicated on not just strong leadership but a family-driven culture, mentorship and the general idea of treating people well, impacting broader culture as Dillas grows.“It's really just thinking a week out, a month out, a year out on what we’re doing: ‘How's it going to make it better for our teams and our customers? Can we all make sure we're aligned on the end goal and how we're going to get there?’” Kyle said. “I really just try and make sure that I can make it easier for everyone to do their job.”“Our operators are amazing. Shift leaders can run restaurants without us being there, allowing us to attend family events. And the simplicity of our menu — Dillas Primo Quesadillas — resonates with customers and makes operations easier,” Maggie said. “Our systems are intentional, tested and ready for franchising. We’re always thinking ahead about technology and making the business easier for customers and teams. We’re not idle. We’re intentional, prepared and growing.”To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/dillas-quesadillas">https://1851franchise.com/dillas-quesadillas</a>.

Dillas founders Kyle and Maggie Gordon lead with hands-on mentorship, family-driven culture and strategic vision, fueling franchise growth and team success.

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DALLAS, TX&nbsp;— Given up meat for Lent, but not your appetite?&nbsp;<a href="https://dillas.com/">Dillas Primo Quesadillas</a>, the fastest-growing QSR+ quesadilla concept, has your back (and your stomach). Meet the $9.99 Big Beanie Meal, a meatless heavyweight that skips the carne but keeps the crave.&nbsp;&nbsp;Available now through April 4 at participating locations across Texas and Louisiana, the Big Beanie proves you don’t need meat to pack the protein.Built for guests looking for a meatless option that still feels like a full meal, the Big Beanie stacks melty cheese with Dillas’ house-made Black Bean Spread, folded inside a warm flour tortilla and grilled on the flat-top until golden, crispy and borderline addictive.The spread starts with slow-cooked black beans, paired with fresh garlic and Dillas’ signature seasoning, all blended into a creamy, savory powerhouse that delivers a surprising 46 grams of protein per meal.&nbsp;The Big Beanie comes as a full Primo Quesadilla Meal, complete with seasoned fries and a medium drink for just $9.99. Guests who show up extra hungry can upgrade to Gorilla-size for even more quesadilla.“We don’t do plain or boring meatless options,” said co-founder&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852/">Kyle Gordon</a>. “If we’re going to do a Lent-friendly, meatless quesadilla, it’s going to be filling, high-protein and full of flavor. The Big Beanie shows up.”Since opening in 2013, Dillas Primo Quesadillas has built its reputation by doing one thing really, really well: crafting primo quesadillas fresh to order. Every tortilla hits the flat-top. Nothing sits under heat lamps. Nothing gets pre-assembled and forgotten. It’s fast, but it’s never phoned in.“We cook our quesadillas differently,” Gordon said. “When you come to Dillas, you know it’s hot, fresh, crispy on the outside, melty on the inside and done right. Every time.”Founded by Kyle and Maggie Gordon in Texas, Dillas has spent the past several years fine-tuning operations and gearing up for smart growth, with plans to reach 50 locations by 2028, including 25 open restaurants and 25 additional franchise agreements signed over the next three years.The $9.99 Big Beanie Meal won’t be around forever. It’s available for a limited time at participating Dillas Primo Quesadillas locations across Texas and Louisiana through April 4.To find a Dillas Primo Quesadillas near you, visit: <a href="https://dillas.com/.">https://dillas.com/.</a>&nbsp;ABOUT DILLAS PRIMO QUESADILLASDillas Primo Quesadillas is the fastest-growing QSR+ quesadilla concept. Dillas crafts grilled-to-order primo quesadillas and signature scratch-made dipping sauces. Founded in Texas in 2013 by Kyle and Maggie Gordon, Dillas is mission-driven and community-focused. With locations across North Texas and Louisiana, Dillas partners with local organizations to fight hunger, foster education and build the next generation of entrepreneurs. Dillas began franchising in 2018 and has grown deliberately, remaining founder-led and deeply focused on supporting operators who value people, process, and product.

The limited-time, protein-packed quesadilla meal delivers 46 grams of flavor-filled fuel and is available through April 4 at participating locations in Texas and Louisiana.

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DALLAS&nbsp;—&nbsp;<a href="https://dillas.com/">Dillas Primo Quesadillas</a>, the fastest-growing QSR+ quesadilla concept, is bringing the crunch this spring with the launch of its new Primo Nachos, a fully loaded, build-your-own flavor-bomb available April 8 to May 24 at participating locations across Texas and Louisiana.This isn’t your average nacho situation. Primo Nachos start with a mound of Dillas’ seasoned, perfectly crispy chips topped with house-made Hatch Queso, but that’s just the start. Guests can choose from grilled chicken, ground beef or cilantro-lime black beans, or level up to brisket and steak for a small upcharge. From there, they can add two toppings from a lineup that includes fresh jalapeños, Hatch chile, corn salad, mushrooms and more. Every order comes with a side of Dillas’ signature Jalapeño Ranch, better known to regulars as JRanch.“This one’s built for people who want to go all in,” said co-founder&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852/">Kyle Gordon</a>. “You can keep it simple or stack it up. Either way, it’s crunchy, loaded and hits every time.”The result is everything Dillas is known for, just with a little more crunch. Big flavor, real customization and no shortcuts.Since opening in 2013, Dillas Primo Quesadillas has built its reputation by focusing on what works: simple, craveable food made fresh and done right. That same discipline is now fueling the brand’s next phase of growth.Founded in Texas by Kyle and Maggie Gordon, Dillas is working toward 50 locations by 2028, with plans to open 25 restaurants and sign 25 additional franchise agreements over the next three years. The growth comes after more than a decade of refining the model.Primo Nachos are available for $7.49 for a limited time at participating Dillas Primo Quesadillas locations from April 8 through May 24.To find a Dillas Primo Quesadillas near you, visit&nbsp;<a href="https://dillas.com/">https://dillas.com/</a>.&nbsp;ABOUT DILLAS PRIMO QUESADILLASDillas Primo Quesadillas is the fastest-growing QSR+ quesadilla concept. Dillas crafts grilled-to-order primo quesadillas and signature scratch-made dipping sauces. Founded in Texas in 2013 by Kyle and Maggie Gordon, Dillas is mission-driven and community-focused. With locations across North Texas and Louisiana, Dillas partners with local organizations to fight hunger, foster education and build the next generation of entrepreneurs. Dillas began franchising in 2018 and has grown deliberately, remaining founder-led and deeply focused on supporting operators who value people, process and product.

Dillas Primo Quesadillas Brings the Crunch With New $7.49 Primo Nachos Limited-Time Offer

Available from April 8 to May 24, the fully customizable nacho experience brings bold quesadilla flavors to a crunchy new format across Texas and Louisiana.

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When&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852/">Kyle</a> and&nbsp;<a href="https://www.linkedin.com/in/maggiemcgordon/">Maggie Gordon</a> opened the first&nbsp;<a href="https://www.ownadillas.com/">Dillas Primo Quesadillas</a> in 2013, they weren’t just selling a twist on a classic comfort food. They were building a system they planned to scale. But before they sold their first franchise, they spent four years in the shop alongside&nbsp;<a href="https://www.linkedin.com/in/pete-john-018a532a8/">Pete John</a>.&nbsp;The partnership wasn't born from a typical lead-generation funnel. John, who now heads Primeaux Restaurant Group, was actually Kyle’s former boss at Raising Cane’s. When John looked to transition into business ownership, the Gordons didn't just hand him a thick operations manual and a bill. Instead, they entered into a high-stakes joint venture that would serve as a mutually beneficial stress test for the brand.<h2>A Foundation of Radical Investment</h2>The Gordons made a conscious choice to delay their official franchise launch to focus entirely on John’s success. The goal was to partner and perfect a strong model. For Kyle, this era was defined by a specific kind of grit."I kind of think about it like being in a blacksmith shop,” Kyle said. “We had a rough piece of metal. And he was like, 'Dude, I don’t mind being in the shop with you. Let’s do it. I don’t expect the final thing. I want to be in early and I want to have lots of territory.' And, if that’s what it takes, that’s what it takes.”For Pete, the decision to sign on before the brand had a proven franchise track record came down to a long-standing trust in the character of the&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/info">Dillas Primo Quesadillas</a> founders. "Kyle and Maggie being good people was probably the number one priority for me," Pete said. "I didn’t even look at other brands. This is what I wanted to do."That patient partnership allowed the founders to treat Pete’s first locations as a laboratory for future scaling of what would become the premier QSR+ quesadilla concept. They scrutinized every vendor and every cool widget through the lens of return on investment. Because they held equity in Pete’s company during this period, the stakes were high, but they were also shared mutually."We had to respect the fee he was paying," Kyle said. "It made us think harder about decisions we were making to spend Pete’s money. We had to be able to say, 'You’re not going to like this, you’re going to love this! Here’s how we designed it. Here’s what it improves. Here’s how it makes your life easier. Here’s how it helps you make money faster.'"<h2>Mentorship Over Management</h2>For Maggie, the focus was on ensuring that Pete didn't just have a functioning restaurant, but a sophisticated enterprise. They plugged him into their existing payroll, accounting and training systems, allowing him to bypass the common entrepreneurial obstacles that sink many first-time owners."We were able to bring him under our wing and teach him the proper way to run his enterprise so he could scale it," Maggie said. "A lot of what he needed was already built. That was critically important. For Pete to grow and fulfill what we agreed upon for his territory in Louisiana, we needed him to be successful and a well-educated business owner."Such mentorship proved invaluable, creating a feedback loop that defines the current Dillas Primo Quesadillas model. The Gordons used this time to vet every potential cost, ensuring that new equipment or R&amp;D changes provided a measurable financial return (rather than just a superficial improvement). If a change didn't directly increase profitability or simplify operations for the franchisee, it wasn’t implemented.<h2>The Proof in the Shreveport Pudding</h2>The ultimate validation of this hyper-invested approach came when Pete moved the brand outside of Texas, away from familiarity to not just a new market but a new state. When he opened his first location in Shreveport, Louisiana, the system the Gordons had refined was truly put to the test in a whole new way.The results were immediate. Perte’s Shreveport location opened at nearly double the sales of the Gordons’ original Texas unit. Today, Pete operates five locations, several of which lead the Dillas Primo Quesadillas system in performance."He still has the top sales location out of all 11," Kyle said. "It made me realize how big the brand could be and the opportunity for others to maximize impact. In franchising, unit-level sales, profitability and operational franchisee success are the name of the game."<h2>The Franchisee Perspective: Why Culture Mattered Most</h2>From Pete’s perspective, the decision to take a blind-faith gamble on a young brand wasn't about the food; it was about the people behind the curtain. Despite the unknowns of supply chains and out-of-state operations, Pete saw the Gordons’ all-encompassing daily involvement as a significant safety net."I just believed that if everyone was aligned culturally and committed to doing the right thing, even when it wasn’t easy, then it was going to work," Pete said. "Kyle and Maggie have continued to show that over the last seven or eight years with me and that’s never changed. I credit a lot of our success to that."Now operating five units, while eyeing a target of 20, Pete views the early struggles as the necessary price of admission for long-term stability."Looking back, I’d say, ‘The patience, the struggles, the battles. You were patient. You didn’t give up. You stayed true to yourself, your family, your business partners and the community,’” Pete said. “It’s very easy to say, ‘I’ve got five, everything’s good!’ But that’s not the vision. The vision is to keep growing it. We have something that can keep growing. So I’d say the patience is worth it. And not overextending. Doing things the right way."<h2>A Blueprint for Future Growth</h2>Today, Dillas Primo Quesadillas isn't just a restaurant brand. It’s a franchise system built on a foundation of interpersonal communication, trust and servant leadership. Growing alongside their first franchisee Pete taught Kyle and Maggie Gordon that their role is not just to sell a brand, but to provide primo support. And there’s an important first step in that process."Listening," Maggie said. "Franchisees want to be heard. We can do everything we think is best for the brand but, at the end of the day, they’re our partners. So, listening to their feedback, understanding their needs and communicating openly are extremely important."By investing time over years in their first franchisee before ever seeking a second, Kyle and Maggie ensured that when the Dillas Primo Quesadillas car was finally ready to race, it wouldn't need a total overhaul. It was already built to win.To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/dillas-quesadillas">https://1851franchise.com/dillas-quesadillas</a>.About Dillas Primo Quesadillas: Dillas Primo Quesadillas is the fastest-growing QSR+ quesadilla concept. Dillas crafts grilled-to-order primo quesadillas and signature scratch-made dipping sauces. Founded in Texas in 2013 by Kyle and Maggie Gordon, Dillas is mission-driven and community-focused. With locations across North Texas and Louisiana, Dillas partners with local organizations to fight hunger, foster education, and build the next generation of entrepreneurs. Dillas began franchising in 2018 and has grown deliberately, remaining founder-led and deeply focused on supporting operators who value people, process, and product.

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