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

Heat a large skillet over medium-high heat. Add the ground beef and cook until it turns brown, breaking it into small pieces as it cooks. Drain any excess grease if necessary.

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

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

Divide the beef mixture evenly over the cheese, then sprinkle the remaining cheese on top.

Fold each tortilla over into a half-moon shape and press down gently.

Heat 1 tablespoon of butter in a skillet over medium heat. Cook the tortilla melts for 2 to 3 minutes on each side until they are golden brown and crisp and the cheese has melted. You may need to work in batches.

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