Old Chicago’s Italian Nachos – The Legendary Copycat.

Merry Christmas! It is Thursday, December 25, 2025. While we enjoy the evening here in Agadir, sometimes the soul just craves the specific, salty, “shatter-crisp” comfort of a classic American sports bar favorite.

Old Chicago’s Italian Nachos are a cult classic. Unlike traditional nachos that rely on corn and cumin, these are built on a foundation of fried pasta chips (or wontons), smothered in a rich Alfredo sauce, and loaded with the “holy trinity” of Italian deli toppings: sausage, pepperoni, and tangy pepperoncinis. It is a decadent, high-impact appetizer that feels like a party on a plate.

The “Italian Nacho” Anatomy

What makes these different from your standard plate of nachos? It’s all about the flavor profile swap:

Component	Traditional Nachos	Old Chicago Style
The Base	Tortilla Chips	Fried Wonton or Pasta Chips
The Sauce	Queso or Melted Cheddar	Creamy Garlic Alfredo
The Meat	Seasoned Beef or Beans	Italian Sausage & Pepperoni
The “Zing”	Jalapeños	Pepperoncini Peppers

Exporter vers Sheets

Ingredients

The “Chips”

1 package (12 oz) Wonton Wrappers: Cut into triangles. (This is the secret to that restaurant-style crunch).
Vegetable Oil: For frying.

The Alfredo Sauce

2 tbsp Butter.
2 cloves Garlic: Minced.
1 cup Heavy Cream.
1 cup Freshly Grated Parmesan Cheese.
Pinch of Nutmeg & Black Pepper.

The Toppings

1/2 lb Italian Sausage: Cooked and crumbled.
1/2 cup Mini Pepperoni slices.
1/2 cup Pepperoncini Peppers: Sliced (essential for the vinegary kick).
1/2 cup Diced Roma Tomatoes.
1/4 cup Black Olives: Sliced.
1 cup Mozzarella Cheese: Shredded.

Instructions

1. The Chips (The Foundation)

The most important part of this recipe is the crunch.

Heat about 1 inch of oil in a heavy skillet or deep fryer to 350°F (175°C).
Fry the wonton triangles in batches for about 30–45 seconds until they are bubbly and golden brown.
Drain on paper towels and salt them immediately while they are still hot.

2. The Alfredo Sauce (The “Cheese”)

In a small saucepan, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer.
Whisk in the Parmesan cheese until smooth and thick. Remove from heat and set aside.

3. The Assembly

Preheat your oven’s Broiler to high.

On a large, oven-safe platter or a parchment-lined baking sheet, spread out your fried chips.
Drizzle the warm Alfredo sauce generously over the chips.
Layer on the cooked sausage, pepperoni, and shredded mozzarella.

4. The Quick Melt

Place the tray under the broiler for 1–2 minutes.

Watch closely! Wonton chips are delicate and can go from perfectly toasted to burnt in seconds. You just want the mozzarella to be bubbly and the pepperoni to slightly curl at the edges.

5. The Fresh Toppings

Remove from the oven and immediately top with the cold ingredients: the diced tomatoes, black olives, and—most importantly—the pepperoncinis. The contrast between the hot cheese and the cold, tangy peppers is what makes this dish legendary.

Flavor & Texture Notes

The first thing you will notice is the texture. Wonton chips are much lighter and airier than tortilla chips; they “shatter” when you bite them.

Flavor-wise, it is a heavy, savory experience. The Alfredo sauce provides a velvety, garlicky base that is cut sharply by the vinegar and salt of the pepperoncinis. It tastes like a deconstructed, deep-dish Italian meat-lovers pizza, but with a crunch that keeps you coming back for more.

Tips for Success

Don’t Over-Sauce: Add the Alfredo sauce just before serving. If it sits too long, the wonton chips will lose their crispness and become soggy.
Sausage Prep: Make sure to drain your Italian sausage thoroughly on paper towels after browning. Any excess grease will make the nachos heavy.
Vegetarian Option: Skip the meat and double up on the olives, tomatoes, and perhaps add some roasted red peppers or marinated artichoke hearts.

A Christmas Night Crowd-Pleaser

As we wrap up Christmas Day 2025 in Agadir, this is the perfect “late-night” snack for watching a movie or playing games with the family. It’s a messy, fun, and unapologetically bold dish.

Would you like me to find a recipe for a “Zesty Marinara Dipping Sauce” to serve on the side, just like they do at Old Chicago?