If you’re craving a snack that’s bursting with cheesy goodness, a touch of spice, and a creamy kick, you have to try this Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe. These golden, crispy tortilla triangles are packed with melty cheddar, Monterey Jack, black beans, and corn, all seasoned with just the right hint of chili powder and cumin. Paired with a luscious salsa-ranch dip, this appetizer hits all the comfort-food notes while staying impressively simple and quick to make. Trust me, once you take your first bite, you’ll understand why this recipe should be a staple in your snack rotation.
Ingredients You’ll Need
Getting your ingredients together for this recipe is a breeze. Each component plays an important role in building the flavors and textures that make these nacho triangles unforgettable—from the blend of cheeses that melt perfectly, to the beans and corn that add hearty texture and color.
- 4 large flour tortillas: The sturdy yet soft base that crisps beautifully when baked.
- 1 cup shredded cheddar cheese: Adds a sharp, classic cheese flavor that melts wonderfully.
- 1/2 cup shredded Monterey Jack cheese: Brings a creamy, slightly tangy note to the cheese mix.
- 1/2 cup canned black beans, rinsed and drained: A protein-packed addition that adds earthiness and body.
- 1/4 cup canned corn, drained: Sweet bursts of color and mild crunch to keep things interesting.
- 1 small jalapeño, finely chopped (optional): A gentle spicy kick to elevate the overall flavor.
- 1/2 teaspoon chili powder: Adds smokiness and warmth to the filling.
- 1/4 teaspoon cumin: Infuses a subtle, aromatic earthiness.
- Nonstick spray or olive oil for brushing: Ensures a golden, crisp finish on the triangles.
- 1/2 cup ranch dressing: The creamy base for the dipping sauce with a tangy edge.
- 1/4 cup salsa (mild or spicy, to taste): Brings bright tomato flavor and just the right amount of zest.
- 1 tablespoon chopped fresh cilantro (optional): Adds fresh herbal brightness to the dipping sauce.
How to Make Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures your nacho triangles cook evenly and come off the tray effortlessly without sticking.
Step 2: Mix the Filling
In a medium mixing bowl, combine shredded cheddar, Monterey Jack, black beans, corn, finely chopped jalapeño if using, chili powder, and cumin. This combination is where the magic starts—the cheeses bring creaminess while the beans and spices perfectly balance the flavors.
Step 3: Assemble the Triangles
Lay two tortillas flat side by side. Spread the filling evenly over one half of each tortilla. Fold the empty half over the filled side to create a half-moon shape, then press gently to seal the edges. This step traps all the delicious fillings inside, ready to melt and meld during baking.
Step 4: Cut and Coat
Cut each folded tortilla half into three equal wedges or triangles. Lightly brush or spray both sides of each triangle with olive oil or nonstick spray to help them turn golden and crispy during baking.
Step 5: Bake to Perfection
Arrange the triangles on the lined baking sheet and bake for about 10 to 12 minutes, flipping halfway through. You’ll know they’re done when they’re beautifully golden and have a satisfyingly crispy exterior. The cheeses inside will be perfectly melted, creating that irresistible “pull-apart” effect.
Step 6: Prepare the Salsa-Ranch Dipping Sauce
While the triangles bake, mix together ranch dressing and salsa in a small bowl. Add chopped fresh cilantro for an optional fresh note. This creamy, tangy sauce complements the warm, spicy triangles perfectly and adds a refreshing contrast.
How to Serve Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
Garnishes
To make these nacho triangles pop visually and flavor-wise, sprinkle freshly chopped cilantro or green onions on top before serving. A light dusting of smoked paprika or a squeeze of fresh lime juice can also brighten up the flavors wonderfully.
Side Dishes
This recipe shines as a snack or appetizer, but if you want to turn it into a fuller meal, consider serving it alongside a crisp green salad, Mexican street corn, or even a bowl of guacamole. The fresh veggies add textural contrast and balance the richness of the triangles.
Creative Ways to Present
Try stacking the nacho triangles on a colorful platter lined with lettuce leaves or banana leaves to give it an authentically festive Tex-Mex feel. You could also present individual portions on small plates with a dollop of dipping sauce artfully placed for a party-ready look. Mini skewers or toothpicks make them easy to grab and eat at gatherings.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from this Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe, store them in an airtight container in the refrigerator for up to 3 days. To keep the triangles crispy, place a paper towel between layers to absorb moisture.
Freezing
You can freeze the baked triangles by laying them out on a baking sheet to flash freeze for an hour, then transferring them to a freezer-safe container or bag. They’ll keep well for up to 1 month. Keep the dipping sauce separate and fresh in the fridge.
Reheating
To reheat, just pop the frozen or refrigerated triangles in a preheated oven at 350°F (175°C) for 8–10 minutes until warmed through and crisp again. Avoid microwaving if you want to retain the crispy edges; the oven will do a better job restoring that delightful crunch.
FAQs
Can I make Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe vegan?
Absolutely! Simply swap out the cheeses for your favorite vegan cheese alternatives and use a dairy-free ranch dressing. Make sure to double-check the tortillas are made without lard or other animal products.
Can I add meat to the nacho triangles?
Yes! Adding cooked, shredded chicken or taco-seasoned ground beef makes them heartier and adds an extra savory element. Just mix the meat into the filling ingredients before assembling the tortillas.
What if I don’t have an oven? Can I pan-fry these?
Definitely. Pan-frying the triangles in a little oil over medium heat works wonders and produces an even crispier outside. Just cook for a few minutes on each side until golden brown and the cheese melts inside.
Is it possible to adjust the spice level?
Of course. You can omit the jalapeños and reduce or skip the chili powder for a milder flavor. Alternatively, if you love heat, add extra jalapeños or use a spicy salsa in the dipping sauce for a fiery kick.
What’s the best way to serve the salsa-ranch dipping sauce?
The sauce is best served chilled or at room temperature alongside the warm triangles. You can also drizzle some on top for more flavor or serve it on the side for dipping. Fresh chopped cilantro adds a wonderful finishing touch.
Final Thoughts
This Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe is pure joy in every bite—crispy, cheesy, flavorful, and effortlessly fun to share. Whether you’re hosting a party, need a quick after-school snack, or simply want to treat yourself, these triangles are sure to satisfy. I encourage you to give this recipe a try and discover how easy, delicious, and addictive homemade nachos can really be!
Print
Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 triangles 1x
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Description
Crispy and cheesy Nacho Triangles baked to golden perfection, filled with a delightful mix of cheddar, Monterey Jack, black beans, corn, and a hint of spice, served with a creamy and tangy salsa-ranch dipping sauce. Perfect as a snack or appetizer for Tex-Mex lovers.
Ingredients
For the Nacho Triangles:
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup canned black beans, rinsed and drained
- 1/4 cup canned corn, drained
- 1 small jalapeño, finely chopped (optional)
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Nonstick spray or olive oil for brushing
For the Salsa-Ranch Dipping Sauce:
- 1/2 cup ranch dressing
- 1/4 cup salsa (mild or spicy, to taste)
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix the Filling: In a mixing bowl, combine shredded cheddar, Monterey Jack cheese, rinsed black beans, drained corn, finely chopped jalapeño (if using), chili powder, and cumin. Mix until evenly combined.
- Assemble the Triangles: Lay two tortillas flat on your workspace. Spread the filling evenly over one half of each tortilla. Fold the tortillas over to form half-moon shapes and press gently to seal the edges together.
- Cut into Wedges: Using a sharp knife or pizza cutter, cut each folded tortilla into 3 equal-sized wedges, forming the nacho triangles.
- Prepare for Baking: Lightly brush both sides of each triangle with olive oil or spritz with nonstick cooking spray to ensure crispiness while baking.
- Bake the Triangles: Place the triangles on the prepared baking sheet. Bake for 10 to 12 minutes, flipping them halfway through the cooking time to ensure even golden crispness.
- Make the Dipping Sauce: While the triangles bake, mix ranch dressing and salsa together in a small bowl. Add chopped fresh cilantro if desired for a burst of freshness.
- Serve: Remove the nacho triangles from the oven once crispy and golden. Serve warm with the salsa-ranch dipping sauce on the side.
Notes
- Add cooked, shredded chicken or taco-seasoned beef to the filling for a heartier option.
- These triangles can be pan-fried or cooked in an air fryer for an even crispier texture.
- Adjust the level of jalapeño and salsa heat to suit your spice preference.
- Use gluten-free tortillas to make this recipe gluten-free.
