• 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.

For the cheese sauce

• Place the cheese and cornstarch in a large bowl and toss to coat.
• Put a saucepan over medium heat and add the cheese.
• Slowly whisk in the milk until you've used almost the entire can.
• Continue to whisk and allow the grainy bits of cheese to smooth out.
• Season with salt, adding more or less to taste and more milk if needed.
• This can easily be made ahead and reheated (adding more milk if needed) slowly on the stove or microwave.