Chop the shrimp. Saute the spinach in the olive oil and set aside. Drain the chilis.
Combine the chilis, shrimp, spinach, pepperjack cheese, cheddar cheese, and cilantro.
Heat a small skillet over medium heat. Spray one of the tortillas with cooking spray and place, spray side down, in the skillet. Top with 1/6 of the shrimp mixture. Spray another tortilla with cooking spray and place, spray side up, on the shrimp mixture.
Cook for about 2 minutes until golden. Gently flip the quesadilla and cook another 2 minutes.
Repeat for remaining tortillas.
To serve, cut each quesadilla in quarters and serve with sour cream and salsa for dipping.