Step 1: Make the Filling
In a medium mixing bowl, combine the 8 oz softened cream cheese, 2 cups of shredded Pepper Jack cheese, 3 seeded and diced jalapeños, and 2 tablespoons of sriracha sauce. Mix thoroughly until all ingredients are evenly distributed and the mixture is smooth.

Step 2: Shape and Freeze
Scoop the mixture and form it into uniform balls (about 1 to 1.5 inches in diameter). Place these balls on a baking sheet lined with parchment paper and transfer them to the freezer for a mandatory 30 minutes. This is vital to firm up the cheese.

Step 3: Prepare the Dredging Stations
Set up your three coating bowls: The first with the 1/2 cup of all-purpose flour. The second with the 2 beaten eggs. In the third bowl, combine the 1/2 cup panko bread crumbs, 1/2 cup plain bread crumbs, 1 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Mix the seasonings thoroughly into the breadcrumbs.

Step 4: Heat the Oil
Heat your peanut oil or canola oil in a deep fryer or a large, thick-bottomed pot. Use a thermometer to ensure the temperature reaches a steady 350°F.

Step 5: Dredge the Balls
Remove the cheese balls from the freezer. Dip each ball first into the flour, then into the beaten eggs, and finally, thoroughly coat the ball with the spiced bread crumbs mixture.

Step 6: Fry Until Golden
Fry the cheese balls in batches several bites at once for 2 to 3 minutes. They are done when they are perfectly golden brown and crispy on the outside. Pro Tip: Do not overcrowd the fryer, as this will drop the oil temperature and result in greasy cheese balls.

Step 7: Drain and Serve
Remove the fried balls and place them on a paper towel-lined plate to drain any excess oil. Serve immediately, perhaps with a cooling dip like ranch dressing.