3116 Weddington Road, Matthews, in the Plantation Market Place shopping center. 11a.m.-10 p.m. Monday-Thursday; 11 a.m.-11 p.m. Friday and Saturday; 11 a.m.-8 p.m. Sunday. (Delivery hours start 30 minutes after opening and end 30 minutes before closing.) Credit cards accepted. Web: www.dillas.net. 704-845-1112.
A quesadilla restaurant? There's a new niche. Dilla's even delivers. But when it comes to takeout, how do quesadillas travel? At Dilla's, I found the “wetter” they were, the better they were when I got them home. Quesadillas that had moist ingredients, such as the veggie dilla (sautéed spinach and mushrooms), fared better than “The Dilla,” which had chicken and cheese. After about 15 minutes, the cheese became a chewy glob.The call
Customer service is not a problem. Order takers were helpful and answered my questions. Wait times quoted were accurate.
The to-go packaging was first-rate. Kudos to Dilla's co-owner Don Belch and his staff for the comment cards at the register.The food
I like meat as much as the next carnivore, but the veggie dilla was my favorite. Slices of avocado were added to a blend of spinach, mushrooms, onion, tomatoes, garlic, mozzarella and Parmesan. Sun-dried tomatoes gave the quesadilla an unexpected but welcome sweet note.
Thanks to habanero sauce and jalapenos, the Border Guard had a kick. The sauce didn't overwhelm the ground beef, tomatoes, onions and black olives.
Dilla's take-out menu suggests first-time customers try “The Dilla” first. They may want to reconsider. I tasted it when I got to the car and the cheese flowed and was adequately stringy.
By the time I got home 12 minutes later, the cheese had hardened and the tortillas – on the dry side to begin with – were even dryer.
Among the non-quesadilla offerings I sampled:
Chicken taco salad was generously topped with chunks of grilled chicken.
The Dillarito was basically a burrito. Too bad it was cold inside and out. If the ground beef started out hot, it wasn't by the time I bit into it.
Dilla Bites were glorified tater tots filled with cheddar and jalapeno.
Of note: Belch says Dilla's makes its tortillas from scratch.
Robin Domeier is owner of Nibbles Personal Chef: email@example.com