Mix the butter, garlic, cilantro, jalapenos, and smoked paprika in a bowl until the softened butter fully absorbs the aromatics and the mixture becomes smooth and spreadable. The butter should be soft enough to blend easily but not melted, allowing the flavors to disperse without making the tortillas soggy.
Spread half of the mixture onto one tortilla, coating it evenly from edge to edge. A thin, uniform layer ensures that every bite contains a balanced mix of garlic, herbs, heat, and smoky seasoning while helping the cheese adhere during cooking.
Add 1/2 cup mozzarella over the buttered tortilla, distributing the cheese so it reaches the edges without piling too high in the center. Even spacing helps the cheese melt smoothly and prevents uneven browning.
Place the second tortilla on top, pressing gently so it adheres to the cheese. The stack should feel stable but not compressed, allowing air pockets to form as the cheese melts.
Repeat with the remaining butter mixture and mozzarella by spreading the rest of the flavored butter onto the top tortilla, then sprinkling the remaining cheese. This creates a double-sided cheesy finish that becomes golden and crisp during cooking.
