In a large bowl, combine shredded pepper jack cheese with finely diced jalapeños, mixing until well combined. Cover the bowl and refrigerate for about 15 minutes.

Scoop out the mixture and shape it into 1½ inch balls. Place the cheese balls onto a lined baking sheet and freeze for 30 to 60 minutes.

Heat oil in a deep pot or deep fryer to 350°F (175°C).

Set up a dredging station with bowls of flour, egg and milk mixture, and bread crumbs.

Roll each ball in flour, dip into egg mixture, then roll in bread crumbs until completely coated.

Fry the breaded cheese balls in small batches for 3-4 minutes or until golden brown.

Remove the fried bites using a slotted spoon and place on paper towels to absorb excess oil. Serve warm.