Wash the jalapeño peppers and slice off the stems.

Cut the peppers in half lengthwise and remove the seeds and veins.

Place the pepper halves on a baking sheet, skin side up, and broil in the oven until the skin starts to bubble and char, about 8-10 minutes.

Keep an eye on them to prevent burning.

Remove the peppers from the oven and place them in a plastic bag.

Let them cool in the fridge for about 20-30 minutes.

Once cooled, remove them from the bag and peel off the skins.

Butter one side of each slice of sourdough bread.

Spread half of the cream cheese on the opposite side of each slice of bread.

On one slice of bread, layer half of the shredded Cheddar and Monterey Jack cheese on top of the cream cheese.

Evenly place the roasted jalapeño peppers on top of the shredded cheese.

Sprinkle the crushed tortilla chips over the peppers, then add the remaining shredded cheese on top.

Place the other slice of bread on top to form a sandwich.

Cook the sandwich at 325°F for four minutes on each side, being careful when flipping.

Serve hot and enjoy the spicy and cheesy goodness of this Jalapeño Popper Melt!