In a large mixing bowl, combine the shredded pepper jack cheese and diced jalapenos until evenly mixed. Shape into balls, about 1½ inches in diameter.

Freeze the cheese balls on a lined baking sheet for 30 to 60 minutes until firm.

Heat vegetable oil in a deep pot over medium heat to 350°F (175°C). Use a thermometer to ensure proper temperature.

Set up a breading station with flour, egg-milk mixture, and seasoned breadcrumbs.

Roll each frozen cheese ball in flour, dip in egg-milk mixture, then coat in breadcrumbs.

Fry coated cheese balls in hot oil for 3 to 4 minutes until golden brown and floating.

Remove fried cheese balls with a slotted spoon and drain on paper towels. Allow to cool slightly before serving.