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
Scale
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.
