Roast the jalapeños on the gas stove.
Place jalapeños in a paper bag for 10 minutes to help steam off the skin.
Chop the green onions.
Mix the green onions with the cream cheese. To make this easier, it's best if the cream cheese is soft.
Scrape off the sink on the jalapeños and deseed - cut each one in half.
Butter the tortillas and lay it butter side down on parchment paper.
Spread the cream cheese and onion mix on one tortilla (not the butter side).
Top one side with 5 halves of the pepper.
Lay them out flat in a pan.
Top with shredded cheese.
Cover with the other buttered tortilla.
Keep an eye on it and watch until the cheese is nice and melty.
Cook for 2-3 minutes per side - or until the cheese is starting to melt.
Eat and enjoy!