Mix softened cream cheese, shredded pepper jack, diced jalapeño, garlic powder, smoked paprika, and onion powder until evenly combined. Taste and adjust seasoning. Refrigerate for 30 minutes until firm enough to roll.
Scoop filling by the tablespoon and roll into balls. Place on a parchment-lined baking sheet. Freeze for at least 1 hour — 2 hours is better. Do not skip this step.
Mix panko, seasoned breadcrumbs, garlic powder, and paprika in a shallow bowl. Set beaten eggs in a second bowl. Working in small batches from the freezer, dip each ball in egg then press firmly into breadcrumbs on all sides. For a thicker crust, repeat egg and breadcrumb step. Return coated bites to freezer for 15 minutes.
Heat oil in a deep heavy pot to 350°F. Fry 4–5 bites at a time for 2–3 minutes, turning gently, until deep golden. Drain on a wire rack. Return oil to 350°F between batches.
Serve immediately with ranch, sriracha mayo, or honey mustard for dipping.
