Sauce the chopped bacon and jalapeños in the olive oil over medium high heat until crispy and fully cooked, about 6-8 minutes. Transfer to a dish lined with paper towels to get rid of any excess oils. Set aside too cool.
In the bowl of a stand mixer, add the cooked bacon, jalapeños, pepper jack cheese, cream cheese, and green sauce. Using the paddle attachment, beat on medium low speed until well-combined.
With wet hands, scoop and roll the batter into 1-2" popper bites. Place on a pan lined with parchment paper. Freeze for 20 minutes.
Heat up the frying oil to 350F. Line a dish or wire rack with paper towels (to help drain excess oils after frying).
In the meantime, prepare the crust by setting out three large bowls. Add the whisked eggs to one bowl, the breadcrumbs to another, and whisk the flour, garlic powder, and salt in the last bowl.
Generously coat each frozen popper bite in the flour bowl, then the egg bowl, and finally in the breadcrumbs.
Using a slotted spoon, fry in small batches of 3-4 poppers for 2-3 minutes, or until golden brown and crispy.
Transfer to the prepared wire rack to cool for at least 5 minutes before serving with more green sauce. Enjoy warm!