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.



Barbeque Pork and Wonton Nachos

Rating: 5

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: Serves 10+ as appetizer


  • 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


  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!!

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