In a medium bowl, combine cream cheese, pepper jack, cheddar, bacon, and garlic powder. Season with salt & pepper and stir until combined.

Using a butter knife or small spoon, stuff jalapenos with cheese mixture.

Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pepper. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple of drops of water. Repeat with remaining peppers.

In a large skillet over medium heat, heat oil (it should reach 1" up the side of the pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel to cool slightly.

Serve with ranch dressing on the side for dipping.