I already know what you’re thinking, “What in the hell are No Doubt Nachos al Petey Sanchez?” While I’m hearing you ask yourselves that I am already beginning to laugh. This recipe is actually not one that I created, it is an attempt to recreate one that is famous in the Columbia, Missouri region of the US. This recipe comes from a cool little restaurant called “Addisons” for Nachos Bianco. Now, where did I get this name 🙂
While I was attending college at the University of Missouri I had some amazing room mates. Everyday we literally laughed till we dang near peed our pants. Whether it was disgusting guy humor (including bodily noises or running through the house with only socks on) or just being fools in general, it was the best time!
I always had two roommates and it seems 1 other would always straggle in there for a short period of time through the 4 1/2 years I was in school (that’s right I took a 1/2 victory lap). One of my roommates, who I am still fairly close with today, Dane Pedersen was literally the best friend you could ask for. A great listener, a great partier, and always down for some crazy fun. Dane was a Senior when I got to Mizzou and towards the end of the year I had to face reality that Dane would graduate. Dane and I had clicked so fast from the second I met him that I literally was almost in rolling tears when him graduating became a reality. Him, Jaime Sweeney and myself were best friends, we couldn’t break up the group yet! Well after the tears and beer (of course) dried up, Dane decided to get his masters so the raunchiness and debauchery continued for a few more years and dang was I happy.
Now to the fun stuff! While living with these two guys, we had this character move in with us named Justin Stine (who we called the”Stiner Recliner – see the WWE), who was funnier than heck but had graduated a few years back and desperately needed to get the heck out of that college town. Every time his teams (The Indianapolis Colts, The Boston Red Sox and the Indiana Pacers) made a great play he would twirl his pointer finger in the air and scream, “NO DOUBT!” It’s as if he already knew that player was going to make the perfect play. We laughed every time he did that LOL.
Petey Sanchez comes from two different parts. Petey comes from the movie American Pie 2 where Jason Biggs (Jim Levenstein) was at band camp and one of the counselors mistook him for a trumpet playing prodigy, Petey. The scene from that part of the movie is hilarious, but a little obscene so you can watch it HERE if you’d like. So we all started calling Dane, Petey, well because of his last name Pedersen and because of the movie. Sanchez comes from something even more disturbing, haha sorry for all this and yes I know young 20 year old males are nasty! We used to visit this late night Mexican restaurant called “El Rancho” that was open until 5 am everyday and was loaded with grease and ingredients I’m not sure were even edible. Because the food was both disgusting and delicious at the same time we decided to change the name to “Sanchez’s” (yes there is a word that goes before that, but I’ll keep this post PG).
In conclusion this is the long drawn out story of how I came up with the name “No Doubt Nachos al Petey Sanchez.” I wanted to put this recipe up for not just my best buddies Dane and jaime, but because this day represents the most exciting day of the year for me, the beginning of college football. I am obsessed with college football, just ask my wife, and it’s a way to root for the team I love and also reminisce on those great college memories I lived through with my best friends Dane and Jaime. Fellas, this is my version of Nachos Bianco, hope you enjoy it!
The Asiago cream sauce on top is insane!!!
Banana peppers are a must.
One last shot of the No Doubt Nachos al Petey Sanchez.
No Doubt Nachos al Petey Sanchez
Ingredients
- 1 pint of heavy whipping cream
- 1 to 2 cups of shredded Asiago cheese
- 4 ounces of shredded mozzarella cheese
- 1 bag of thick cut corn tortilla chips
- 3 cups of roughly chopped rotisserie chicken
- 1 cup of sliced black olives
- 1 cup of sliced kalamata olives
- 1 cup of diced tomatoes seeds removed
- 1 cup of banana peppers
- ½ cup of sliced green onions
- Kosher salt and fresh cracked pepper to taste
Instructions
- Turn your ovens to 350°.
- In a medium sized saucepot on medium heat, cook the cream until it becomes very thick like alfredo sauce.
- Once the cream is to that consistency whisk in the shredded asiago cheese until it is melted and combined. You may need 1 to 2 cups of cheese, depends on how cheesy you like it. Season the sauce with salt and pepper and keep warm.
- Next, spread the chips onto a sheet pan lined with parchment paper.
- Next, evenly pour on the asiago cheese sauce, shredded mozzarella and chopped chicken and bake in the oven for 20 minutes.
- Once the cheese is melted and slightly brown remove the pan from the oven and top off with the olives, tomatoes, banana peppers and green onions and it's feasting time!
Jessica says
January 15, 2015 at 1:23 pmI just found this older post because I want to recreate Addison’s nachos but the best thing about them were the pasta or wonton chips that they used instead of tortilla chips– have you ever tried to make them?
Coco says
October 17, 2014 at 10:19 pmThis nacho plate is stunning. The lighting, the vibrant colours, the various shapes – I have to make this soon.
Ali says
September 15, 2014 at 7:40 amcould I crockpot the cheese sauce?
Chef Billy Parisi says
September 15, 2014 at 8:52 amAli – It will be hard to get the sauce thick in a crockpot with out it taking forever. I would recommend doing it on the stove as it only takes 10 to 15 minutes. Now, once the sauce is done you can certainly hold it in a crockpot.