Crab Rangoon Nachos
Ingredients
- Vegetable oil, for deep-frying
- 25 wonton wrappers, cut in half diagonally into triangles
- Kosher salt, to taste
- 2 tbsp. salted butter
- 1 1/4 c. half-and-half
- 1 8-ounce package cream cheese, cubed
- 2 tsp. hot sauce, or to taste
- 2 6-ounce cans crab meat, drained
- 2 c. grated pepper jack cheese (about 8 ounces)
- 2 small bell peppers (red and/or yellow), diced
- 4 scallions, thinly sliced
- 3 tbsp. duck sauce
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