Chili Crisp Wonton Nachos

Shatteringly crisp wonton chips are layered with sticky soy-glazed pork, bubbling cheese, and a fiery chili-crisp drizzle. Baking the wrappers first keeps them sturdy under the toppings, while a quick broil delivers irresistible browned edges. Serve immediately as a shareable party appetizer or game-night snack. • Keep the wonton triangles in a single layer during their first bake; crowded or overlapping wrappers steam instead of crisping. • Drain off excess rendered pork fat before adding the glaze if more than 1 tablespoon collects in the skillet. • Assemble the nachos just before the final bake so the chips stay crisp beneath the pork and cheese. • Chili crisp varies widely in heat and saltiness; taste yours and reduce the final drizzle if needed. • Use ground chicken or turkey in place of the ground pork, adding an extra teaspoon of oil if the meat is very lean. • Replace mozzarella with Monterey Jack for a richer melt or mild cheddar for a sharper flavor. • Use maple syrup or packed brown sugar in place of the honey. • Replace cilantro with additional sliced scallions if preferred. These nachos are best eaten immediately. Refrigerate leftover assembled nachos in an airtight container for up to 2 days, then reheat on a baking sheet at 190°C for 6 to 8 minutes; they will be less crisp. The pork topping can be refrigerated separately for up to 3 days or frozen for up to 2 months, while baked un-topped wonton chips keep airtight at room temperature for 2 days.