Bo's Big Nachos Recipe

Prepare and cook chips

Preheat oven to 350°F (175°C) if baking. If frying, heat 1 cup vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Separate wonton wrappers and stack them. Using a knife or pizza cutter, cut each wrapper into quarters to make triangular chips.

If frying: Fry the wonton triangles in batches for 30–60 seconds or until golden and crisp. Remove with a slotted spoon to a paper towel–lined tray, immediately sprinkle with kosher salt and let cool. If baking: toss wonton triangles lightly with 1–2 tsp oil or spray a single layer on a baking sheet with cooking spray, sprinkle with kosher salt and bake 6–8 minutes, flipping once, until golden and crisp. Cool completely before assembling nachos.

Prep ingredients

While chips cool, dice the ham into small 1/4-inch pieces (about 1 cup). Shred or pull the kalua pig into bite-sized shreds and warm gently if it’s cold (see warming step). Thinly slice the onion so you have about 1/2 cup slices, dice the tomato into small 1/4-inch pieces (about 1 cup), and thinly slice or chop mushrooms into roughly 1/2–3/4-inch pieces (about 1 cup). If using jalapeño, thinly slice and remove seeds if desired. Chop cilantro for garnish.

Sauté vegetables (and warm ham)

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add minced garlic and cook 15–30 seconds until fragrant. Add diced ham and sauté 1–2 minutes to warm and brown slightly. Add sliced onion and mushrooms, season with 1/2 tsp black pepper and 1/2 tsp smoked paprika, and cook 4–5 minutes until onions are translucent and mushrooms have released moisture and browned. Remove from heat and set aside. If kalua pig needs warming, reheat gently in a small pan (or microwave) until just warm — 2–3 minutes — to avoid drying.

Assemble nachos

Preheat the broiler to high (or oven to 425°F/220°C). Arrange half of the wonton chips in an even layer on an oven-safe baking sheet or a large ovenproof platter. Sprinkle half of the mozzarella evenly over the chips. Evenly distribute half of the warmed ham, half of the kalua pig, and half of the sautéed onion-mushroom mixture. Scatter half of the diced tomatoes and a few jalapeño slices if using.

Top with the remaining chips and repeat with remaining cheese, meats, vegetables and tomatoes so you have two layers. Place under the broiler for 2–4 minutes, watching closely, until the mozzarella is melted and bubbly. Alternatively bake at 425°F (220°C) for 6–8 minutes until cheese melts.

Remove from oven, sprinkle chopped cilantro over the top and add lime wedges to the side. Serve immediately so wonton chips stay crisp.