Separate wonton wrappers and stack a few. Using a sharp knife or pizza cutter, cut each wrapper into quarters or triangles (yielding about 4 chips per wrapper).

Arrange the wonton pieces in a single layer on the prepared baking sheets, leaving a small gap between pieces so they crisp evenly.

Lightly brush or spray the tops of the wonton pieces with vegetable oil. Sprinkle evenly with kosher salt and black pepper.

Bake for 6–9 minutes, rotating pans halfway, until edges are golden brown and crisp. Watch carefully — they can brown quickly. Remove and let cool on a wire rack.

Ground pork mixture

In a small bowl, stir the cornstarch into 1 tablespoon water to make a slurry and set aside.

Heat 1 teaspoon oil in a small skillet over medium-high heat. Add minced garlic and grated ginger and cook 20–30 seconds until fragrant (do not burn).

Add ground pork to the skillet, breaking it up with a spatula. Cook until no longer pink, about 4–6 minutes.

Stir in soy sauce, hoisin sauce, sesame oil, sugar, and most of the sliced green onions (reserve a few for garnish). Cook 1–2 minutes to let flavors combine.

Add the cornstarch slurry and stir until mixture thickens slightly and becomes glossy, about 30–45 seconds. Remove from heat and set aside.

Assembly and baking

Lower oven to 350°F (175°C). On a large oven-safe platter or baking sheet, arrange a single layer of cooled wonton chips (you can slightly overlap).

Scatter half of the shredded Monterey Jack and half of the mozzarella evenly over the chips. Spoon the warm ground pork mixture over the cheesy chips in small dollops so each bite gets meat.

Top with remaining cheese and scattered pickled jalapeños. Bake in the 350°F oven just until cheese is melted, about 4–6 minutes.

Finishing & garnish

Remove from oven. Drizzle sriracha mayo in a zigzag across the nachos, then drizzle hoisin and a little sweet chili sauce if using.

Sprinkle chopped cilantro, reserved sliced green onions, and toasted sesame seeds over the top. Add a few extra pickled jalapeño slices if desired.

Serve immediately with lime wedges on the side to squeeze over just before eating.