In a small bowl whisk together the mayonnaise, garlic powder, chili powder, cumin, paprika, salt, and cayenne pepper. Set aside.
In a large bowl, whisk together the eggs and milk.
Melt the butter in a large skillet over medium heat. Add the egg mixture, and cook, pulling the edges of the egg mixture towards the middle of the pan, to scramble them and prevent them from sticking to the bottom of the skillet. Remove the eggs from the pan.
Place a clean large skillet (that you can fit with a lid) over very low heat.
Working with one tortilla at a time, spread about a tablespoon of the mayonnaise mixture on the tortilla. Spray the skillet with a very small amount of cooking spray. Place the tortilla in the skillet (mayo side up). Top with about 2/3 cup of a cheese, 1/4 of the egg mixture, and some of the cooked bacon. Top with a little more cheese. Fold the tortilla over on itself.
Let it cook for about two minutes or until the shell begins to turn golden brown. Cover while it is cooking. Flip it over, recover, and cook for another two minutes. Repeat with the other tortillas.
Slice each quesadilla into thirds with a pizza cutter and enjoy.