Start by finely dicing your jalapeños. Depending on your tolerance for heat, you might want to remove the seeds. This helps control the spice level.

Grab your blocks of Pepper Jack cheese. Shred them using a box grater or food processor until you have a fine pile. Freshly shredded cheese melts better than pre-packaged shredded cheese.

In a mixing bowl, combine the shredded cheese, diced jalapeños, garlic powder, cayenne pepper, smoked paprika, onion powder, and cilantro. This is where the magic begins.

Set up a breeding station with three shallow dishes. In one, place the flour; in the second, whisk together the egg and milk. In the third, add the seasoned breadcrumbs.

Take a handful of the cheese and jalapeño mixture and shape it into small balls. Aim for about the size of a golf ball. The mixture should hold together; if not, add a little more cheese.

Dip each ball into flour first, then the egg mixture, and finally coat it in breadcrumbs. Make sure each piece is well-coated, ensuring that perfect crunch.

In a deep frying pan, heat a generous amount of vegetable or canola oil over medium heat. You’ll want enough oil to cover the bites halfway.

Carefully place a few bites into the hot oil at a time, without overcrowding the pan. Fry until golden brown, about 3-4 minutes on each side. Use a slotted spoon to transfer them to paper towels to drain off excess oil.

These bites are best served hot and fresh. The gooey interior and crispy exterior are best enjoyed right out of the fryer.