Instructions:

• In a large pot, bring salted water to a rolling boil. Add the trimmed green beans and blanch for about 3-4 minutes until they are bright green and tender-crisp. Drain the beans in a strainer and immediately plunge them into a bowl of ice water to stop the cooking process.
• In a medium skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant. Remove from heat and mix in the panko bread crumbs, cheddar cheese, jalapeno pepper cheese, and half of the kosher salt. Stir until well combined.
• In a large mixing bowl, toss the blanched green beans with olive oil, remaining kosher salt, and ground black pepper. Make sure the beans are evenly coated.
• Transfer the green beans to the prepared baking sheet. Evenly distribute the cheesy breadcrumb mixture over the top of the green beans, making sure to cover them well.
• Preheat your oven to 400°F (200°C). Once preheated, place the baking sheet in the oven and bake for about 15-20 minutes, or until the cheese is melted and the breadcrumb topping is golden brown and crispy.
• Once out of the oven, let the green beans cool for a minute before serving. They are best enjoyed warm and fresh.