What are good toppings for Asian nachos?

You can top these wonton nachos with many of your favorite traditional toppings, including pickled onions and radishes, jalapenos, chopped cilantro, and scallions. I don't include cheese; instead, I use a spicy mayo that pairs well with the flavors of the pork and cabbage.

Why do wonton wrappers make good nachos?

When baked, the wonton wrappers crisp up beautifully and make a sturdy base that can hold up well to plenty of toppings. They may even be more sturdy than tortilla chips.

What kind of cheese would go well on these nachos?

Dairy isn't very common in Asian cooking. Instead of typical nacho cheese, try the spicy mayo in the recipe. It's just a light drizzle over the wonton nachos, but you could double it if you want more of a creamy sauce.

Asian Nachos With Pork and Cabbage

Description

These Asian-inspired nachos offer all the flavor of pork and cabbage dumplings, but with much less effort and a lot more crunch. They're topped with a variety of fresh vegetables and a spicy mayo for a fun twist on two classic foods.

Ingredients

Units Scale

1 package wonton wrappers (40-50 wrappers)
2 tablespoons cooking oil
1/2 small red cabbage
4 scallions
4 cloves garlic
1-2 inch piece of fresh ginger root
1 pound ground pork
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon honey
4 tablespoons mayo
2 teaspoons sriracha

Toppings (as you like them)

3-4 radishes, sliced
1-2 jalapeno, sliced
2 tablespoons toasted sesame seeds
Hoisin sauce, for drizzling
Cilantro, chopped

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Instructions

Make the wonton chips. Preheat oven to 400°F. Brush wonton wrappers lightly with oil and arrange in a single layer on a sheet tray. Bake for about 8 minutes or until crisp and lightly browned. Repeat with the remaining wontons. Remove from the oven and set aside. Keep the oven on.
Prep the ingredients. Thinly slice the cabbage into strips. Chop the scallions, separating the whites and the greens. Peel and chop the garlic. Peel the ginger and finely grate or chop it. A spoon helps to peel it.
Cook the pork and cabbage. Heat a skillet over medium heat with the remaining tablespoon of oil. Add the whites of the scallion, the garlic, and the ginger, and cook for 2 minutes, until fragrant. Add the pork and break it up, cooking until browned, about 6–8 minutes. Add soy sauce, sesame oil, rice vinegar, and honey, and stir to combine. Add the cabbage and cook for about 3 minutes, stirring, until just softened.
Assemble the nachos. Layer half the wonton chips on the sheet tray. Top with half the pork and cabbage mixture. Repeat with the remaining chips and pork. Return to the oven for 3–4 minutes to warm through to your liking. Meanwhile, whisk together the mayo and sriracha in a small bowl.
Top and serve. Remove the nachos from the oven and top with radishes, pickled jalapeños, and green scallion tops or whatever toppings you prefer. Drizzle with spicy mayo and hoisin, if using. Finish with sesame seeds and cilantro. Serve immediately.

Notes

Be careful not to over-bake the wonton wrappers, as they can become brittle and possibly burn.

Serve the nachos immediately after assembling. If you want to prep the recipe ahead of time, you can do everything but assemble the nachos until you're ready to eat them. You'll want to re-heat the pork and cabbage mixture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer, Dinner
Method: Baking, Sautéing