1. In a small bowl, mix the softened butter, minced garlic, parsley, chives, Dijon mustard, lemon juice, paprika, onion powder, crushed red pepper flakes, salt, and black pepper until well combined.

2. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles as it cooks. Drain excess grease if needed.

3. Stir Worcestershire sauce and 1 tablespoon of the cowboy butter mixture into the cooked beef. Remove from heat.

4. Lay the tortillas flat on a clean surface. Sprinkle cheddar and Monterey Jack over one half of each tortilla.

5. Divide the beef mixture evenly over the cheese, then top with the remaining cheese. Fold each tortilla over into a half-moon shape and press gently.

6. Heat 1 tablespoon butter in a skillet over medium heat. Cook the tortilla melts for 2 to 3 minutes per side, until golden brown and crisp and the cheese is melted. Work in batches if needed.

7. Brush the hot tortilla melts with the remaining cowboy butter. Let them rest for 1 minute, then slice into wedges and serve warm.