Wonton Nachos Recipe

Preheat oven to 350°F (175°C). Separate wonton wrappers and stack them in small batches. Using a pastry brush, lightly brush both sides of each wonton wrapper with neutral oil. Cut each wrapper on the diagonal into 2 triangles (or 4 if you prefer smaller chips). Arrange chips in a single layer on parchment-lined baking sheets without overlapping.

Sprinkle lightly with fine sea salt. Bake for 6–10 minutes, rotating pans halfway through, until edges are golden and crisp. Watch closely to avoid burning. Remove and cool on a wire rack; they will crisp further as they cool.

While the chips bake, combine apple cider vinegar, water, granulated sugar, and kosher salt in a small saucepan. Warm over medium heat, stirring until sugar and salt dissolve. Remove from heat.

Place thinly sliced red onion in a heatproof jar or bowl. Pour the warm pickling liquid over the onions, pressing them down so they’re submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best if 1–2 hours). Drain before using.

If your smoked chicken isn’t already shredded, shred it into bite-sized pieces. In a bowl, toss the shredded chicken with 1 tablespoon light soy sauce, 1 teaspoon lime juice, and 1 teaspoon freshly ground black pepper to season. Set aside.

In a small bowl, combine 1/2 cup mayonnaise, 1/2 cup freshly grated low-moisture mozzarella, 1 tablespoon Sriracha, 1 teaspoon lime juice, 1/2 teaspoon minced garlic, and 1/4 teaspoon kosher salt. Whisk until smooth and slightly thickened. Taste and adjust heat or salt to preference. Keep chilled until assembly.

In a small saucepan, combine 2 tablespoons dark soy sauce, 2 tablespoons brown sugar, 1 tablespoon mirin (or rice wine), and 2 tablespoons water. Heat over low-medium heat until sugar dissolves.

Mix 1/2 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the warm soy mixture and simmer for 1–2 minutes until slightly thickened and glossy. Remove from heat and let cool slightly; it will thicken more as it cools.

Preheat oven to 375°F (190°C) or heat a broiler on low. On an oven-safe platter or rimmed baking sheet, arrange a single layer of wonton chips or overlap slightly to build a base. Scatter about half of the shredded mozzarella (for melting) over the chips.

Distribute seasoned smoked chicken evenly over the chips, then add a handful more chips if needed to build layers. Top with the remaining shredded mozzarella.

Bake 3–5 minutes until cheese melts and just begins to bubble (or place under the broiler 30–60 seconds watching closely to avoid burning). Remove from oven.

Drizzle the warm sweet soy glaze over the melted cheese and chicken in a thin stream. Dollop or pipe the mozzarella Sriracha aioli across the nachos in lines or small spoonfuls.

Scatter pickled red onion and thinly sliced jalapeño over the top. Finish with a generous scattering of micro cilantro. Serve immediately with lime wedges on the side for squeezing.