Preheat oven to 400°F. Coat four burrito sized flour tortillas with about 1 tsp cooking oil each. Poke holes all over with a fork to prevent bubbling.
Bake tortillas two at a time on the top rack for 5 minutes. They crisp better this way than when split across two racks.
While tortillas bake, brown chorizo in a skillet over medium heat.
In a medium bowl, whisk 8 eggs with 1/2 tsp salt, 1/4 tsp pepper, and half of a drained can of Rotel.
Pour egg mixture into cooked chorizo and stir until eggs are firm but still a little shiny. Turn off heat.
Place two tortillas on two cookie sheets or pizza pans. Build each pizza in this order: tortilla, egg mixture, cheese, hot sauce, tortilla, hot sauce, cheese, remaining Rotel.
Bake pizzas for 10 minutes.
Optional crema: whisk 1/2 cup sour cream, 1 Tbs lime juice, and 1 tsp dried cilantro.
Cut each pizza into fourths and serve with crema.
