Preheat the broiler. Arrange the jalapeño halves, cut side down, on a baking sheet. Place the sheet on the top rack of the oven and broil for approximately 10 minutes or until the skins are charred and blistered.

Once roasted, transfer the jalapeños to a zip-lock bag and seal it. Allow them to steam for about 20 minutes to loosen the skins. Once cooled, remove the skins by gently pinching them off. Set the roasted jalapeños aside.

Spread a thin, even layer of butter on one side of each slice of bread. On the opposite side, spread cream cheese generously to cover the entire surface.

On the cream cheese side of three slices of bread, place two roasted jalapeño halves. Evenly distribute the shredded cheddar cheese over the jalapeños, then sprinkle with crumbled tortilla chips for added texture. Top with the remaining slices of bread, buttered side facing out.

Heat a non-stick skillet over medium heat. Place the sandwiches in the skillet and cook for 3–4 minutes per side, or until the bread is golden brown and crisp, and the cheese has melted completely. Use a spatula to flip the sandwiches carefully to avoid spillage.

Once cooked, remove the sandwiches from the skillet, slice them in half, and serve immediately. Enjoy while hot for the best flavor and texture.