Ingredients

The following ingredients have 6 Servings
  • 3-4 Cups roast beef or see note ((left-overs is great))
  • 1 package wonton wrappers (cut in half into triangles)
  • peanut or canola oil for frying
  • 1 red bell pepper (seeded, sliced thin)
  • 2 green bell peppers (seeded and sliced thin)
  • 1 onion (sliced thin)
  • olive oil
  • sea salt
  • 2 cups cheddar cheese (grated, mild or sharp)
  • 1 tablespoon corn starch
  • 1 teaspoon kosher salt
  • 12 oz. evaporated milk

Instruction

  • Heat a dutch oven over medium high heat and fill 1/3 full of oil.
  • Once the oil is hot, turn to just barely above medium and add a few of the wontons at a time.
  • Flip them over while frying until cooked and barely golden and quickly remove to a paper towel lined plate.  Repeat until all are cooked and season lightly with salt.
  • Set aside.
  • In a large, stainless steel skillet, add a few drizzles of olive oil and heat to medium heat.
  • Add the peppers and onion and cook, stirring occasionally until very soft and caramelized, about 40 minutes, turning down the heat if they are cooking too quickly.
  • Season with a little salt and then add the beef.
  • Turn the heat back to medium if you turned it down and allow the beef to get hot, stirring occasionally. This should only take a minute or two and should help the beef crisp up a little.
  • Place the chips on a baking sheet, top with meet and peppers mixture then drizzle with the cheese sauce and serve immediately.