Originally a peasant dish, Goetta (rhymes with feta) is a meat-and-grain sausage or mush of German inspiration that has been popular in the greater Cincinnati area since the 19th century. This recipe is an original from The Colonial Cottage. 

In a large skillet, crumble and brown goetta over medium-high heat. While goetta is cooking, heat cheese sauce in a double boiler, or over low heat in a pan. When goetta approaches desired color (I like mine a solid brown with some crispiness), drain any fat and add peppers and onions. Reduce heat to medium and cook until vegetables are soft. 

Divide tortilla chips onto 2 plates and spoon goetta onto the center of the tortilla chips. Cover the goetta with the hot cheese sauce and liberally spill onto many of the chips, leaving some clean chips for dipping. Garnish with jalapeños.