Begin by gathering all the ingredients needed for your Bacon Jalapeño Popper Cheese Balls. Carefully chop the fresh jalapeños, removing seeds for less heat if desired. Cook the bacon in a skillet over medium heat until crispy, about 6–8 minutes, then crumble it into small pieces once it cools.

In a large mixing bowl, combine the cream cheese, sharp cheddar cheese, Monterey Jack cheese, chopped jalapeños, crumbled bacon, garlic powder, onion powder, smoked paprika, salt, and pepper. Use a hand mixer or spatula to blend the ingredients until the mixture is smooth and creamy.

Take small portions of the cheese mixture and roll them into balls about 1–1.5 inches in diameter. Place each formed ball onto a lined baking sheet.

Prepare your breading station with one bowl of beaten eggs and another filled with panko breadcrumbs. Dip each cheese ball into the egg, then roll in the breadcrumbs.

Chill the breaded cheese balls in the refrigerator for at least 30 minutes.

Heat cooking oil in a deep pan over medium-high heat, aiming for 350°F (175°C). Drop the cheese balls into the hot oil in small batches and fry for about 3–4 minutes until golden brown.

Enjoy your warm, crispy Bacon Jalapeño Popper Cheese Balls right away, served with dipping sauces like ranch dressing or chipotle mayo.