Directions:

1. Green Chili Dressing: In a food processor or blender, combine mayonnaise, green chilies, yogurt, cilantro leaves, chili powder, cumin, cayenne pepper, pepper, salt, oregano leaves and garlic. Keep refrigerated until ready to use.
2. In two separate pans, scramble eggs and hold hot. Cook chorizo sausage and crumble. Hold hot.
3. Lay each tortilla on a flat surface. Evenly sprinkle 2 tablespoons Monterey Jack cheese over top half of tortilla. Cheese must reach top edge of tortilla so it seals when cooked. Top cheese with ¼ cup scrambled eggs. Top eggs with 1 ounce crumbled chorizo sausage.
4. Keep ingredients at least ¼ inch from top edge of the tortilla. Fold tortilla in half to form a half circle. Press edges gently to seal.
5. Spray a preheated 350°F griddle with vegetable pan spray. Place quesadilla on griddle. Cook for 1½ minutes or until tortilla browns. Flip and cook for an additional 1½ minutes or until tortilla browns and cheese melts.
6. Place grilled quesadilla on cutting board. Cut in half. Place on plate and serve with ¼ cup Green Chili Sauce and ¼ cup sour cream.