Barbeque Pork and Wonton Nachos

 

Barbeque Pork Wonton Nachos. Cheesy, starchy, goodness.

Sure, you could have the regular old nachos for your Superbowl party, but imagine serving up a bowl of THIS.

Chips made from deep fried wontons, piled high with spicy pork barbeque, tomatoes, cilantro, and a decadent pepperjack cheese sauce.

You’ll never look at nachos the same way again.

Luckily for you (and for me), when I was first served these nachos at The Greenbrier, I asked the chef for the recipe. And he shared! It’s terribly simple, quick to to put together, and the ultimate in delicious.

Touchdown.

• 1 pack refrigerated wonton wrapper, cut in half diagonally
• Oil for frying
• 2 tomatoes, chopped
• 1/2 bunch fresh cilantro, chopped
• 2-3 cups pork barbeque
• 1 1/2 cups heavy cream
• 2 cups pepperjack cheese, shredded
• hot sauce, to taste

Instructions

1. Heat oil to 350 in heavy bottomed pot or deep fryer. Fry wonton wrappers a few at a time, until crispy. Remove from oil to bowl or plate lined with paper towels. Blot dry.
2. In medium saucepot over low heat, bring heavy cream to a simmer. Add pepperjack and stir until smooth. Add in dashes of hot sauce until desired amount of heat is achieved. Remove from heat.
3. To serve, pile several wontons onto a plate. Top with some pork, tomatoes, cheese sauce and cilantro. Repeat. Serve and enjoy!

Be sure to come back tomorrow – I have a new Popover recipe – and man is it ever good! Best yet? Maybe!!