In a large mixing bowl, combine the shredded pepper jack cheese with the diced jalapenos until evenly distributed. Cover and refrigerate for about 15-20 minutes.

Scoop portions of the cheese mixture and shape them into 1 ½-inch balls. Arrange on a parchment-lined baking tray and freeze for 30-60 minutes.

Heat vegetable oil in a deep pot until it reaches 350°F. Set up your breading station with flour, egg and milk mixture, and breadcrumb mixture.

Roll each cheese ball in flour, dip it into the egg mixture, and then coat with breadcrumbs.

Fry 3-4 bites in hot oil for 3-4 minutes until golden brown. Drain on paper towels.

Serve warm with your favorite dipping sauces.