Cook the chorizo in a skillet over medium heat, breaking it up as it cooks. Cook it until it is completely cooked through and remove to a bowl or plate. Do not wipe out the skillet.
In a bowl, whisk together the eggs, whipping them really well to get air in them. Season with salt and pepper.
Spritz the skillet that you cooked the chorizo in with non-stick spray (you shouldn’t need to use a lot because there should still be a little oil from the chorizo). Pour the eggs into the skillet and cook the eggs, gently scraping the skillet with a rubber spatula as they cook.
When the eggs are cooked, add the chorizo back to the skillet and stir the eggs and chorizo together until they are incorporated. Add 1/2 cup of the pepper jack to the egg-chorizo mix to kind of bind them together. When the cheese has melted, remove the skillet from the heat.
Grab a large skillet and heat it over medium heat. Butter one side of a flour tortilla and place it into the skillet. Add 1/4 cup of the cheese and then top with 1/3 of the egg-chorizo mixture.
Add another 1/4 cup of cheese on top of the egg-chorizo mix and then top with another tortilla that is buttered on the top side.
Cook for about 2-3 minutes on the first side. Carefully flip with the guidance of a large spatula and cook the other side for about another 2 minutes. Remove the quesadilla from the skillet when it is toasted and golden brown and the cheese is melted.
Repeat these steps with 2 more quesadillas. Cut the cooked quesadillas into 4 triangles. Drizzle the quesadillas with Mexican crema and serve with pico de gallo.