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nadalada
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In a mixing bowl, combine the cream cheese, cheddar cheese, diced jalapeños, bacon bits, and BBQ seasoning. Mix until fully combined.
Scoop the mixture into approximately ½-inch balls and place them on a parchment-lined baking sheet.
Transfer the bites to the freezer for 20 minutes to firm up.
Set up a breading station with the flour, beaten eggs, and panko breadcrumbs in three shallow dishes.
Remove the popper bites from the freezer. Coat each bite in flour, then dip into the egg wash, and finally coat with panko breadcrumbs.
Heat frying oil to 350°F.
Fry the jalapeño popper bites in batches for 2 to 3 minutes, or until golden brown and crispy. Don't crowd the pot, and let the oil return to temperature between batches.
Transfer to a wire rack or paper-towel-lined tray and allow them to cool slightly before serving. Serve hot with ranch, spicy ranch, or your favorite dipping sauce.