In a bowl, mix softened cream cheese, shredded cheddar, chopped jalapeños, bacon bits, garlic powder, salt, and pepper until smooth and evenly combined.

Pair up onion slices by size—place a smaller ring inside a larger one, creating a gap. Fill the space with the cream cheese mixture, pressing it in gently with the back of a spoon.

Dredge each filled ring in flour, dip in beaten eggs, and roll in breadcrumbs. For extra crunch, repeat the egg and breadcrumb coating one more time.

Set the coated rings on a tray and freeze for 30 to 60 minutes to firm up the filling and help the coating stick during frying.

Heat oil to 350°F (175°C). Fry the rings in batches for 2–3 minutes per side until golden brown and crispy. Avoid overcrowding the pot.

Remove the rings using tongs or a slotted spoon and drain on paper towels. Serve warm with ranch, chipotle mayo, or your favorite dipping sauce.