Fajitadilla (Fajita + Quesadilla)

A “fajitadilla” is a combination of a “fajita” and a “quesadilla.” A large flour tortilla is filled with fajita chicken (or beef) and melted cheese. The term “fajitadilla” has been in print since at least 1990 and is most popular in the Houston area.
 
 
Taqueria El Monarca (Houston, TX)
Fajitadilla (Flour tortilla filled w/ fajita & melted cheese) $1.59
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Fajitadilla Plate (Flour tortilla filled w/ fajita, rice, beans & salad) $6.95
 
Doneraki (Houston, TX)
Fajitadillas (Chicken or Beef )(3 Grilled Flour Tortillas stuffed with Flameado Cheese, and Fajita, served with Charra Beans, Rice and Guacamole) $9.50
     
Five Loaves Deli (Huntsville, TX)
Fajitadilla - Roast beef, purple onions, bell peppers, and cilantro, with five blend cheese ..............6.99 1/2 order ...4.99
 
La Pinata (San Diego, CA)
Fajitadilla 12.25
A large, folded flour tortilla filled with cheese, bell peppers, onions and tender strips of our marinated top sirloin or chicken breast tenders. Garnished with sour cream and guacamole.
     
Coastal Cactus (Kill Devil Hills, NC)
Fajitadilla  9.49  
With grilled steak, chicken, mahi, shrimp, tuna or veggie.
   
Chiquito (Sheffield, England)
Fajitadilla
Filled with fajita chicken, onions, peppers and cheese
 
Google Books
Frommer’s California and Las Vegas
by Mary Rakauskas
New York, NY: Prentice Hall
1990
Pg. 368:
The restaurant prepares familiar dishes tastefully, be it fajitas, enchiladas, burritos, fajitadillas, tacos,
     
Houston Press
An East End gym is transformed into a classic Mexican cafe
By Alison Cook
Published: January 5, 1995
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Same goes for the rich, fat wedges of fajitadilla, a quesadilla variant that combines Don Tako’s low-key beef fajitas with ropy white cheese and more of those spicy chorizo crumblets—the touch that puts these grilled sandwich analogues over the top. It doesn’t hurt that Don Tako’s flour tortillas are so good: thin, chewy and well-blistered from the griddle. Or that the fajitas involved are the essential, no-frills variety, just carbonized fragments of beef without a lot of overblown marinade action mucking things up. Wrap these beef chunks in a flour tortilla and you have a splendidly basic taco al carbon. Strew them across a tostada layered with good beans and guacamole and lettuce and sour cream, and you have my idea of lunch.
     
amanofhats
2007-01-17 18:28:00
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I love fajitadilla night. It’s cheese, tortillas, chicken, peppers, onions, and some refried beans—MAN THE LOVE IS LOVELY.