In a mixing bowl, combine the diced jalapeños, shredded Monterey Jack cheese, softened cream cheese, garlic powder, paprika, salt, and pepper. Mix until well combined.

Take a small amount of the mixture (about 1 tablespoon) and roll it into a ball. Repeat with the remaining mixture. Place the formed balls on a baking sheet lined with parchment paper and freeze for about 30 minutes to firm up.

Prepare three shallow dishes for breading: one with flour, one with beaten eggs, and one with breadcrumbs.

Roll each chilled bite first in the flour, then dip in the beaten egg, and finally coat with breadcrumbs, making sure they are completely covered.

Heat the vegetable oil in a deep fryer or a deep skillet to 350°F (175°C). Fry the rattlesnake bites in batches, being careful not to overcrowd the pan, until they are golden brown and crispy, about 3-4 minutes.

Use a slotted spoon to transfer the fried bites to a plate lined with paper towels to drain excess oil.

Serve hot, ideally with a side of ranch dressing or your favorite dipping sauce.