Heat a large skillet or flat griddle over medium heat. Spray one side of all tortillas with nonstick cooking spray. Working on at a time, make a quesadilla with two of the tortillas. Place one tortilla sprayed side down on to skillet or griddle. Sprinkle 1/4 cup of cheese on tortilla evenly and top with another tortilla sprayed side out. Let the cheese melt and flipping the tortilla once. Cook just until the cheese melt (about 1 minute or so). Do not overcook. You want them to be pliable.

Place quesadilla on a cutting board. Place 1/4 cup rice, 2 tablespoons cheese, 1/3 cup meat, 1 tablespoon pico de gallo on the bottom half of the quesadilla. Fold the bottom half of the quesadilla up and over the filling, pulling the filling back toward the bottom third of the tortilla.
Fold the side in towards the middle and then roll into a tight cylinder.

Once you have rolled all the Quesarittos in the same skillet you used for the quesadilla (heated over medium-high heat), place the Quesarittos onto the heated skillet allow to brown until golden and crispy.

To serve, garnish with sour cream, green onions, pico de gallo, and cilantro.