In a large bowl, combine shredded pepper jack cheese and diced jalapeños. Use your hands to mix and compress the mixture until it holds together when squeezed, about 1-2 minutes.
Roll the cheese mixture into 1.5-inch balls, packing them tightly. Place on a parchment-lined baking sheet and freeze for 45-60 minutes until rock solid.
Set up three shallow bowls: first with flour, second with eggs whisked with milk, third with breadcrumbs mixed with cayenne, paprika, and garlic powder.
Roll each frozen ball in flour, shaking off excess. Dip in egg mixture, letting it drip for a second. Coat thoroughly in seasoned breadcrumbs, pressing gently to adhere.
Heat vegetable oil in a deep pot to 350°F. Fry 5-6 bites at a time for 3-4 minutes, turning occasionally, until golden brown all over.
Drain on paper towels and let rest for 2 minutes before serving. Serve hot with ranch dressing for dipping.
