Cook the Sausage:

1. Heat 1 teaspoon olive oil in a large non-stick skillet over medium heat.
2. Add sausage and season with chili powder, cumin, paprika, oregano, garlic powder, and onion powder. Cook, crumbling the sausage, until fully cooked through.
3. Season with salt and cayenne pepper to taste. Transfer sausage to a plate and set aside.

Make the Eggs:

1. In a medium bowl, whisk together eggs, green chiles, half-and-half, chili powder, garlic powder, salt, pepper, and hot sauce (if using).
2. In the same skillet over medium heat, add the egg mixture. Reduce heat to medium-low, let the eggs set slightly, then use a rubber spatula to pull the eggs across the pan, forming large curds.
3. Cook just until the eggs are softly set. Remove from heat and set aside.

Assemble the Quesadillas:

1. Lay the tortillas on a clean counter.
2. On half of each tortilla, layer the Monterey Jack cheese, cooked sausage, scrambled eggs, cilantro (if using), and cheddar cheese.
3. Fold the tortillas over to create half-moon shapes.

Cook the Quesadillas:

1. Wipe out the skillet and heat over medium heat (no oil).
2. Add 1-2 quesadillas to the skillet and press down with a spatula. Cook until the bottom is golden and crispy, about 2 minutes.
3. Carefully flip the quesadilla and cook the other side until golden and the cheese is melted, about 2 more minutes.
4. Repeat with remaining quesadillas.

Serve:

1. Slice the quesadillas into wedges and serve with salsa, sour cream, guacamole, or hot sauce to taste.