Dillas Quesadillas

<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=founders-kyle-maggie-gordon-2730442" 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=founders-kyle-maggie-gordon-2730442" target="_blank" rel="nofollow">Maggie Gordon</a> built&nbsp;<a href="https://dillas.com/franchise/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=founders-kyle-maggie-gordon-2730442" target="_blank" rel="nofollow">Dillas Primo Quesadillas</a> as an extension of their own story — a blend of Kyle’s obsession with operations and Maggie’s strength in marketing and food. Together, they turned a college idea into a 12-year journey of learning, risk-taking and steady growth.“We’re building a brand that can scale nationally by staying true to community roots and delivering predictable, profitable results for franchisees,” Kyle said.&nbsp;That mission has guided them from a single store in Texas to a growing franchise system with national ambitions. Today, Dillas has 11 locations across Texas and Louisiana, strong AUVs near $1.9 million and is officially launching its franchise program.<h2>A College Dream That Became a Life’s Work</h2>While Kyle’s college classmates took notes, he sketched business ideas. The name came from a line in “Napoleon Dynamite,” when the character’s grandmother says, “Knock it off, Napoleon! Make yourself a dang quesa-DILLA!”The moment stuck with him. “Even then, I was looking ahead at what could be, not just what was in the textbook,” Kyle said. “At that time I thought, ‘I love quesadillas. I’m gonna make my own quesadilla restaurant.’”Maggie, who would later become Kyle’s wife and co-founder, was pursuing a career in PR when the couple started developing the concept. They spent nights in their kitchen experimenting with dishes and sharing them with friends and family long before they had funding or a space.“I come from a very culinary family, so they’re all our recipes,” Maggie said. “We were in our kitchen at the house testing recipes all the time and putting them in front of our friends and family. And we’ve developed every single recipe in the restaurant.”<h2>Learning the Business the Hard Way</h2>Before&nbsp;<a href="https://1851franchise.com/dillas-quesadillas">Dillas</a> became reality, Kyle immersed himself in the restaurant world. He joined Raising Cane’s as a shift manager making $12 an hour and quickly rose through the ranks as the company expanded at lightning speed.“I trained probably 30 or 40 GMs,” said Kyle. “The executive team all had to filter through my restaurant to get their culture training and also their ops training. So, I got inundated with a supercharged restaurant experience.”Those years as a Managing Partner gave him a deep obsession with operations and culture. Maggie, meanwhile, built her career in PR and stayed tied to the Dillas dream. Together, they began preparing for the moment when they could bring it to life.“That experience gave us the operational foundation and culture discipline we now pass on to franchisees,” said Kyle.&nbsp;<h2>Taking the Leap Together</h2>The Gordons opened their first Dillas in Plano, relying on resourcefulness and support from those around them. “We asked her family for money and put it in a pile along with some money from my managing partner program,” Kyle said. “That’s how Dillas number one opened in 2013.”The early days weren’t easy, but those challenges forged their resilience and defined Dillas people-first culture.<h2>Growing Beyond One Store</h2>In 2018, a friend and former Raising Cane’s colleague asked to bring Dillas to Louisiana. The Gordons hesitated at first but eventually agreed — a decision that marked the beginning of their franchising journey.“Honestly, we didn’t think we wanted to franchise the company at all,” Maggie said. “That first Louisiana deal was the spark that showed us franchising could be our growth path.”From there, they set out to build a franchise infrastructure with the same care they had given their restaurants. For Kyle and Maggie, franchising wasn’t about chasing numbers — it was about finding operators who shared their vision.“We’d rather grow deliberately with the right partners than chase fast expansion with the wrong ones,” said Kyle.&nbsp;<h2>What Defines Them as Leaders</h2>The Gordons lead with complementary strengths. Kyle is driven by systems, training and consistency. Maggie brings marketing, recipes and culture. Together, they balance the business while staying true to their shared values.“So much of our work has been on manpower, culture, operations, financials, marketing — and we want to be great at all of it before we ask someone to go on this journey with us,” Maggie said.Their selectiveness with franchisees reflects the same philosophy.“We’re looking for passionate operators. Hopefully you can tell that operations are really important to me,” Kyle said. “We want operators who see the value in systems, culture, and community, and who want to build something lasting.”For the couple, the dream is about more than opening units. They see success as creating predictable, profitable restaurants that also give back to their communities.“That predictability is what makes restaurants profitable for franchisees and impactful for their communities,” Kyle said. “And predictability in restaurants? That’s the holy grail.”Together, they continue to grow Dillas Primo Quesadillas with the same mix of hustle and heart that carried them from a college dream to a national franchise brand in the making.“We don’t want to just be ‘a restaurant in the community,’” Maggie said. “We want to be the community’s restaurant. And we’re looking for franchise partners who share that purpose.”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 Quesadillas Founders - Kyle and Maggie Gordon

1851 Franchise

Kyle and Maggie Gordon took a college idea and turned it into Dillas Primo Quesadillas, a growing franchise brand built on operations, culture and a passion for building community through food.

Kyle and Maggie Gordon: The Visionaries Behind Dillas Quesadillas

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

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

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

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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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<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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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.

How Pete John’s evolution from joint-venture partner to five-unit franchisee shaped the operational blueprint behind Dillas Primo Quesadillas’ franchise launch.

Built with Their First Franchisee: How Dillas Primo Quesadillas Turned One Operator into a Five-Unit Blueprint

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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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After more than a decade of building the brand, the fast-casual quesadilla franchise has streamlined speed, accuracy and community-driven marketing to support disciplined franchise growth.

Why Dillas’ Operational Playbook Is Hitting $2 Million AUVs as the Brand Eyes Franchise Expansion

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Kyle and Maggie Gordon: The Visionaries Behind Dillas Quesadillas

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