Begin by slicing large onions into thick rings, about ½ inch wide, carefully separating the layers. Set aside the onion layers.

In a mixing bowl, combine softened cream cheese, shredded cheddar, finely chopped jalapeños, cooked bacon bits, garlic powder, and a sprinkle of salt and pepper. Mix thoroughly.

Generously fill each onion ring with the creamy jalapeño mixture. Ensure each ring is brimming with the mixture.

Place flour, beaten eggs, and seasoned breadcrumbs into three separate shallow dishes to prepare for coating.

Dredge each stuffed onion ring in flour, dip into beaten eggs, and then into the breadcrumbs, pressing gently for an even coat.

Heat oil in a skillet over medium-high heat until hot. Test readiness with a small piece of batter; it should sizzle.

Add the coated onion rings to the hot oil, frying in batches for about 3-4 minutes on each side until golden brown.

Transfer the fried onion rings to a paper towel-lined plate to drain excess oil. Serve warm with dipping sauces.