Prepare filling ingredients; Cook bacon and chop into small pieces. Dice jalapenos and slice scallions into small pieces.
Mix softened cream cheese, shredded cheddar, jalapenos, scallions, chopped bacon, tabasco, garlic powder, onion powder, salt and pepper (to taste) in a medium bowl.
Line a baking sheet with wax paper. Scoop and roll the mixture into 1.5-2-inch balls, about the size of an ice cream scoop. Place on the baking sheet. (Optional: if your cream cheese mixture is too soft, place your baking sheet and balls in the freezer for 15 minutes to harden a little)
Whisk together your eggs and milk in a small, shallow bowl. Put your flour in a second bowl, and your panko breadcrumbs in a third.
Roll a ball in the flour, dip it in the egg mixture, and then roll it in the breadcrumbs. If you want a thicker crunchy outside, dip the ball in the egg mixture again and roll it in the breadcrumbs a second time. Repeat this process with all of your balls.
Prepare your air fryer with cooking spray and preheat to 400 degrees.
Line your air fryer basket with 4-6 balls, depending on the size of your device, being careful not to cramp them. Fry them for 10-12 minutes, or until golden brown. Repeat in batches of 4-6 until complete.
Serve your air fryer jalapeno popper balls hot, with marinara sauce or sour cream mixed with smoky chipotle paprika for dipping.