Preheat your fire to a high heat (around 400F) for direct cooking. Add a cast iron skillet to preheat 2 minutes before cooking.

Add into your skillet the diced pancetta. Let that cook for about 3 minutes until browned, caramelized and melting. Add to the pancetta the diced jalapeno, diced onion and minced garlic. Let that cook for another 2 minutes, then pull it off the fire and add the hot fillings into a bowl to cool for 3-4 minutes. Wipe out your cast iron skillet and set aside for later.

Add to your hot fillings bowl all the cold fillings. Mix thoroughly. Set out one empanada disc and place a spoonful of the filling at the center of one side of the disc. Carefully fold over the opposite side so that you have a half-moon shape. Using your fingers, gently press down the outside layer of the discs so that the empanada is sealed. Now, you can either additionally seal the empanada by pressing the edge of a fork down along the outside layer; or, you can fold the outside layer using a twisting technique. Repeat all this until all the empanadas are done. Once done, place in the fridge for 5 minutes to set.

In a bowl, mix all the ingredients for the Citrus Herb Chimchurri.

Preheat your fire to a high heat (around 400F) for direct cooking. Add a cast iron skillet to preheat 2 minutes before cooking.

Add some frying oil into the skillet to preheat to 350F. Once ready, carefully add your empanadas into the skillet to fry for about 1-1.5 minutes per side or until they are golden brown. Do this in batches if necessary. Onced the empanadas are done, pull them off and let them cool for 1 minute.

Serve with the Citrus Herb Chimichurri on the side and enjoy!