COOK IT.
Preheat the cast iron panPlace the cast iron pan directly into the pizza oven as it heats.Using a temperature gun, monitor the surface temperature of the pan.The target temperature is approximately 536 °F (280 °C) on the cast iron surface.Important: This temperature refers to the pan, not the oven or stone display.
Prepare the jalapeñosSlice the jalapeños in half lengthways and remove seeds and membranes for moderate heat.Set aside.
Make the fillingMix cream cheese, cheddar, smoked paprika, garlic powder, and salt until smooth.
Fill and crumbFill each jalapeño half with the cheese mixture, levelling the top.Toss panko with olive oil, then press lightly over the filling so it adheres.
Initial cook (oven sear)Once the cast iron reaches approximately 536 °F (280 °C), carefully remove it from the oven and place it over the burner.Arrange the poppers cut-side up in the pan.Immediately turn the burner to low. Cook for approx. 1 minute 30 seconds. This stage is purely to set the crumb and blister the jalapeño. If left longer, the panko will burn under residual infrared heat.
Carry over cook Remove the pan from the oven environment and allow the poppers to continue cooking in the hot cast iron for a further 2 minutes.During this time: The filling finishes heating through, the crumb stabilises without further browning and or no additional heat is required.
Plate and finishTransfer poppers to a serving plate.Finish with chopped fresh herbs and serve immediately.