Jalapeno Popper Green Bean Casserole
Twisting it up just for fun. Don’t skip this Green Bean Casserole at Thanksgiving! A cream cheese base and bacon pieces bump this up in flavor. Move over French’s these breaded Jalapeños have packed a punch that make this casserole a new family tradition.
2 Lb Green Beans- Fresh
2 T Butter
6 Oz Mushrooms- Sliced
4 Oz Cream Cheese
1/2 C Heavy Cream
1/2 C Cheddar Cheese -Shredded
2 t Bacon Bomb Jalapeno Hickory
6 Slices Bacon- Cooked
1 C Panko Breadcrumbs
1 C Buttermilk
1 C Flour
1 C Cornmeal
Cut the jalapenos into ¼” slices and soak in buttermilk for 1 hour.
In a sauce-pan over medium high heat, melt the butter and then sauté the sliced mushrooms until tender.
Add the cream, cream cheese and bacon bomb. Bring to a very low simmer, stirring occasionally until the cream cheese is fully incorporated.
Slowly stir in the cheddar cheese until incorporated.
Preheat oven to 350 degrees.
Clean and trim the green beans and then cut them into 2” pieces.
In a large bowl stir the green beans and sauce together.
Pour the mixture into a lightly greased 9X13 baking pan.
Cut the bacon into 1” pieces and spread over the green beans.
Top the casserole with the chopped bacon and panko breadcrumbs.
Place in the oven for 30 minutes.
While the casserole is baking make the fried jalapenos. Mix the flour and cornmeal together.
½ cup at a time, remove the jalapenos from the buttermilk and drip dry before placing them in the flour mixture and tossing until the jalapenos are well coated.
Lightly spray the basket of an air-fryer and place the breaded jalapenos in.
Lightly spray the top of the jalapenos before air frying for 6-8 minutes. Shake ½ way through and cook until crisp and lightly golden brown.
Remove the casserole from the oven once the internal temperature has reached 165 degrees.
Top with the fried jalapenos and serve.