In a large bowl, combine shredded Monterey Jack, room-temperature cream cheese, finely diced jalapeños, chopped bacon, and minced garlic. Mix until evenly combined.

Using slightly damp hands, roll the mixture into small, bite-sized balls (about 1 to 1¼ inches).

Place balls on a parchment-lined baking sheet and freeze for 20–30 minutes—this firms them up so they won’t fall apart when breaded.

While they chill, set up three shallow bowls: one with the flour, one with beaten eggs mixed with 2 tsp water, and one with panko crumbs.

Remove chilled balls and roll each first in flour, then dip in the egg wash, and finally coat thoroughly with panko.

Heat oil in a heavy pot or deep fryer to 350°F (about 175°C). Use enough oil so bites can float without touching the bottom.

Fry in small batches for 2–3 minutes, turning if needed, until the exterior is golden brown and crunchy.

Transfer to paper towels to drain. Let cool slightly—cheese will be hot inside—then serve.