Here's a basic Goat Cheese Mousse Recipe...
I'd just add jalapeno's to my liking...

Goat Cheese Mousse
6 ounces fresh goat cheese
(or other soft goat cheese)
4 to 6 tablespoons heavy cream
1 tablespoon minced Italian parsley
Kosher salt and freshly ground black pepper

Place the goat cheese in a food processor and process (depending on the cheese used, it may look smooth or crumbly). Pour 1/4 cup of the cream through the feed tube and continue to process until the mixture is smooth but will hold shape...
if necessary, add a little more cream.
Add the parsley and salt and pepper to taste and mix just to combine.
Taste and adjust the seasoning.
The mousse can be refrigerated for 2 to 3 days; let stand at room temperature for about 30 minutes to soften slightly before serving.