Wonton Nachos Disneyland Copycat Recipe

While we love classic Nachos, we are all about flavor changes and variations to our classics – like our Mexican Wontons. These wonton nachos are packed with Asian flavors and are SO good

An Asian Twist on a Classic!

I love going to Disneyland for the rides and magic, but the food also keeps me coming back for more! I have several copycat recipes on the site because I keep finding delicious dishes that I just need to have at home too! These wonton nachos are one of those recipes. It’s no secret I love me some nachos – we eat a lot of Mexican food. But we also love Asian dishes, so it was really a no brainer to create this fusion of flavors! This recipe takes the crunch and fun of eating nachos but adds in that Asian twist of taste that is so yummy. With a cabbage slaw and soy sauce-based dressing you’ll be in Asian nacho heaven!

What are Wonton Nachos?

Like traditional nachos, these Asian wonton nachos are made using a bed of fried chips, and delicious toppings piled on top.

Wonton chips are made using fried wonton wrappers. Toppings: cooked seasoned pork and cheese. Garnish with a shredded cabbage cilantro mix. Sriracha aioli is a spicy mayo sauce. For a homemade version mix one cup of mayonnaise (Kewpie mayo works well) with 2 tablespoons of sriracha and 2 tablespoons of lime juice. (Increase or decrease the amount of sriracha to taste)

How to Make Wonton Nachos

This wonton nachos recipe is quick, easy, and delicious! WONTON CHIPS. Add canola oil to a deep fryer and heat to 350°F. Working in batches, add wonton wrappers to the hot oil and fry until puffed up and golden brown (about 1 – 2 minutes). Transfer to a paper towel-lined plate. PREP. Preheat oven to 425°F. PORK. Make pork by adding 2 tablespoons of oil to a large skillet over high heat. Add garlic and cook for about 30 seconds, or until fragrant. Lower temp to medium-high heat, and add ground pork, and season with salt and pepper. Cook pork, breaking it up into smaller pieces, and until browned (about 8–10 minutes.) Add lime juice, soy sauce, and sugar and cook, stirring, until liquid is reduced and glazes pork, about 3 minutes. Transfer to a medium bowl. LAYER + BAKE. Arrange half of the wonton chips on a foil-lined 11×15” baking sheet. Top with half the cheese, then half of the pork. Repeat the layers with remaining wonton chips, pork, and cheese. Bake until cheese is melted and bubbling, about 5 minutes. GARNISH. While the nachos are baking, toss cabbage and cilantro with the vinegar and sesame oil and season with salt and pepper. Serve nachos topped with cabbage mixture and drizzle on sriracha aioli.

Ingredient Variations

You can easily substitute or add to the ingredient listed on the recipe card. Just be careful to use complementary flavors. Some ideas for your fried wonton nachos include:

Wonton wrappers can be cut into triangles or into strips. Stick to thin wrappers for the lightest chip, but medium thickness will work as well. Meat. Sausage can be substituted for ground turkey, ground chicken, or ground beef. Cheese. Monterey jack cheese, pepper jack cheese, Colby jack cheese, and cheddar cheese are all great options You can even use a blend. Garnish: jalapeno, sliced red onion or green onion, sesame seeds, and mango salsa.

Storing Info

Making ahead of time. The nachos are best when assembled and baked at the same time. However, you can make the different elements of the nachos in advance which will help shorten the preparation time the day of.

Wonton chips can be made 1-2 days ahead of time and stored in an airtight container. The pork can be cooked and seasoned. Store in a container in the fridge. Shred the cheese, cabbage and cut the cilantro. Store in separate containers.

STORE. Leftovers can be stored in an airtight container in the fridge for only a couple of days. Reheat in the oven, but remove as much of the shredded cabbage as possible otherwise it just gets warm and mushy.