Put Habanero sausage and onion in food processor and pulse until minced.
Heat large sauté pan and over moderate heat. Add oil to pan and sauté sausage, onion, jalapeño, garlic and pork carnitas.
Once everything is tender, about 4 - 5 minutes, add cilantro and Cholula Green Pepper. Remove from heat and add cheese. Reserve in refrigerator until cooled, about 1 hour.
Take dry ingredients and put into mixer with dough hook. Start mixer on low and add wet ingredients slowly.
After ball has formed, remove from mixing bowl. Knead until smooth and refrigerate for at least one hour.
Remove dough from refrigerator. On floured surface, roll dough to 1/8” thick. Cut 5-inch rounds from the dough, recipe usually yields 14 - 15 rounds.
Take a heaping spoonful of filling and put in center of dough round. On half of dough round, brush rim of dough egg wash. Fold dough over filling making half-moon shape.
Take fork and press around edge to seal. Fry in 350ºF oil until brown (about 4 minutes) or take and wrap tightly and freeze. Frozen empanadas may take up to 10 minutes to get filling to temp.