In a large bowl, combine shredded pepper jack cheese and finely diced jalapeños. Use your hands to mix thoroughly until evenly distributed. This mixture should feel cheesy and slightly sticky, perfect for shaping. Form into balls approximately 1½ inches in diameter.

Place the formed cheese balls on a baking sheet lined with parchment paper. Transfer the sheet to the freezer and let them chill for 30-60 minutes until firm.

Heat about 2 inches of vegetable oil in a deep pot over medium heat, aiming for 350°F.

In separate shallow bowls, set up your breading stations: one with flour, one with breadcrumbs mixed with cayenne pepper, paprika, and garlic powder, and a third with an egg and milk for an egg wash.

Remove cheese balls from the freezer. Dredge each ball in flour, then dip into the egg wash, and roll in the seasoned breadcrumbs until fully coated.

Carefully lower 4-5 coated cheese balls into the hot oil and fry for about 3-4 minutes until golden brown and floating.

Transfer the fried Texas Roadhouse Rattlesnake Bites to a plate lined with paper towels. Keep them warm in a 200°F oven while frying remaining batches.