Prepare the onions by slicing them into thick rings and gently separating the layers into individual rings. Set aside on a tray.

Handle the jalapeños with care—wear gloves if possible—then remove seeds and finely chop.

In a bowl, beat together the softened cream cheese, shredded cheddar, chopped jalapeños, cooked bacon bits, garlic powder, and season with salt and pepper until smooth and thoroughly combined.

Assemble each stuffed ring by spooning a generous portion of the jalapeño cream cheese mixture onto one onion layer, topping it with another layer, and pressing gently to form a filled ring.

Arrange three breading stations: a shallow dish with flour, a bowl with the beaten eggs, and a plate of seasoned breadcrumbs.

Coat each stuffed onion ring by dredging in flour, dipping into the egg wash, then pressing into breadcrumbs so the ring is evenly covered.

Heat oil in a skillet over medium-high heat until shimmering. Fry the rings in batches, turning once, until both sides are golden brown and crispy, about 3–4 minutes per side. Do not overcrowd the pan.

Transfer finished rings to a paper towel-lined plate to drain excess oil. Serve warm for best texture and flavor.