Goetta-stuffed jalapeno poppers are officially a thing. Thank you, Cincinnati!

You have never known four everyday ingredients to come together as explosively as they do in this simple recipe. With flavor and spice, these babies will get your attention. Goetta and jalapenos roast together beautifully and melty cheese is the perfect compliment.

With just a drizzle of the creamy cheese sauce and in appetizer portions, these poppers make for a savory treat. Tucked into the bun of a hot dog smothered in the sauce, however, they become a full-fledged splurge. Top a trio of peppers with a fried egg for an extra kicky way to start your Sunday.

Goetta-stuffed Jalapeno Poppers

12-15 fresh jalapenos

1 pound goetta

1 cup heavy whipping cream

3 cups shredded sharp cheddar

Instructions:

1. Preheat the oven to 400 degrees.

2. Prepare your jalapenos: Cut off the stems, halve lengthwise and use a small knife to remove all the seeds and membranes.

3. Cut the goetta into at least as many matchsticks as you have jalapeno halves. Roll into a shape that will fill the hollowed-out peppers. Press the goetta into the jalapenos and then line them up on a cookie sheet; repeat until all of the jalapenos are filled. 

4. Place the cookie sheets into the preheated oven and bake for 15-20 minutes, or until the jalapenos are tender and the goetta is golden brown and crispy.

5. While the poppers are baking, pour the heavy whipping cream into a small pot, turn to high heat and bring to a boil. When the cream is boiling, whisk in the shredded sharp cheddar, whisking continuously as it melts; remove from the heat.

6. When the poppers are finished cooking, transfer to a platter and drizzle with the cheese sauce. Serve warm.

Prep time: 30 minutes. Cook time: 20 minutes. Yields: 1 dozen servings.

Tips + Tricks:

Wash your hands aggressively after working with fresh jalapenos. You might even wear gloves as you prep them because the juices will linger on your hands and continue to burn if you are not careful