In a medium saucepan, melt butter over low heat, then add cream cheese and heavy whipping cream. Stir until smooth, then gradually incorporate shredded cheddar cheese and keep warm.

In a skillet, brown ground beef over medium-high heat for 5-7 minutes until fully cooked. Drain excess fat, stir in taco seasoning, and let simmer for 5 minutes.

Heat olive oil in a skillet and cook tortillas for 1-2 minutes on each side until golden and crispy. Drain on paper towels.

Lay one crispy tortilla flat, add beef mixture, cheese sauce, sour cream, lettuce, tomatoes, and extra cheddar.

Place another tortilla on top, fold edges of larger tortilla over filling to seal. Cook seam-side down in skillet for 3-4 minutes, then flip and cook for another 3-4 minutes until golden brown.

Remove from skillet, let sit for a minute before cutting in half. Garnish with cilantro and jalapeño slices and serve warm.