Preheat oven to 350 degrees F.
In a medium bowl, combine cream cheese, cheddar cheese, bacon bits, and chili powder until well mixed.
In a separate small bowl combine eggs and milk.
In another small bowl, add flour.
In a food processor, add a sleeve of Ritz crackers and pulse on low until they turn into crumbs.
In another flat dish, add the Ritz cracker crumbs.
Using gloves, fill each jalapeno pepper half with about a teaspoon of the cream cheese mixture. Lay one to two little smoky sausages (depending on the size of the jalapenos) on top of the cream cheese in the jalapeno. Repeat with each jalapeno until all jalapenos are filled with the cream cheese mixture and sausages.
Dip each filled jalapeno pepper into the flour, then into the egg mixture and finally into the breadcrumbs.
Place jalapeno poppers on a baking sheet lined with aluminim foil.
Cook in a preheated oven at 350°F for 30 minutes.