Slice your onions into thick rounds, about half an inch to three quarters of an inch thick. Carefully separate the rings. You want to match them in pairs, choosing one slightly smaller ring to fit inside a slightly larger one, leaving a small gap in between for our filling.

In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, diced jalapeños, and crumbled bacon. Use a spatula to fold them together until you have a thick, uniform paste.

Carefully spoon the cheese mixture into the gap between the two nested onion rings. Use your finger or a small spoon to press the filling in, making sure it is flush with the edges of the onion.

Place the stuffed rings on a baking sheet lined with parchment paper. Freeze them for at least 1 to 2 hours. This step is non-negotiable. It ensures the cheese stays inside the onion when it hits the hot oil.

Prepare three shallow bowls. One with flour seasoned with garlic powder, salt, and pepper. The second with beaten eggs. The third with panko breadcrumbs.

Take a frozen ring and dredge it in flour, shaking off the excess. Dip it into the egg wash, then press it firmly into the panko. For extra crispy results, I often double dip back into the egg and panko one more time.

Heat your oil to 350 degrees Fahrenheit. Carefully lower a few rings at a time into the oil. Listen for that beautiful sizzle. Fry for about 3 to 5 minutes until they are a deep, golden brown. Drain them on a wire rack to keep the bottom from getting soggy.