If you love the perfect mix of melty cheese, spicy black beans, and a refreshing dip, you’re in for a treat with this Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe. These crispy, golden triangles are like a handheld fiesta, combining Tex-Mex favorites into one irresistible snack that’s perfect for any occasion. Whether it’s game day, a casual get-together, or simply craving something delicious, this recipe promises big flavor with an easy, fun preparation that anyone can master. Let me walk you through how to bring this tasty appetizer to your table!
Ingredients You’ll Need
These ingredients may be simple, but each one plays a key role in building layers of flavor, texture, and color that make these nacho triangles so special. From the melty cheeses to the spicy spices, everything comes together beautifully.
- 4 large flour tortillas: The perfect canvas for all your zesty fillings and ideal for folding into crunchy triangles.
- 1 cup shredded cheddar cheese: Offers a sharp, tangy flavor that melts wonderfully.
- 1/2 cup shredded Monterey Jack cheese: Adds creaminess and smooth meltiness.
- 1/2 cup canned black beans, drained and rinsed: Provides a hearty, nutritious bite with a touch of earthiness.
- 1/4 cup chopped green onions: Adds fresh, mild onion flavor and a pop of green color.
- 1/4 teaspoon chili powder: Brings subtle heat and that classic Tex-Mex warmth.
- 1/4 teaspoon cumin: Offers smoky depth to enhance all the ingredients.
- Cooking spray or oil for brushing: Essential for achieving a perfectly crisp exterior.
For the Salsa-Ranch Dipping Sauce
- 1/2 cup ranch dressing: Creamy and tangy, the base of the dipping sauce.
- 1/4 cup salsa (mild or spicy): Adds vibrant tomato flavor and a bit of kick—choose your favorite heat level.
- 1 tablespoon chopped cilantro (optional): Freshens up the sauce with a burst of herbal brightness.
How to Make Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
Step 1: Preheat and Prep
Start by setting your oven to 375°F (190°C) so it’s perfectly hot and ready. This temperature makes sure your triangles bake up crisp and golden without drying out.
Step 2: Assemble the Filling
Lay out the tortillas flat and sprinkle half of each tortilla generously with the cheddar, Monterey Jack, black beans, and chopped green onions. Sprinkle the chili powder and cumin evenly over the fillings to layer in those must-have Tex-Mex flavors.
Step 3: Fold and Brush
Fold each tortilla in half, pressing gently to help the fillings stick together. Next, lightly brush or spray both sides with oil—this little step is what guarantees that golden, crunchy finish.
Step 4: Bake to Perfection
Place your folded tortillas on a baking sheet and bake for 8 to 10 minutes on one side. Then flip them carefully and bake for another 5 to 7 minutes until both sides are crisp and irresistibly golden.
Step 5: Slice and Serve
Once baked, remove from the oven and slice each folded tortilla into triangles, the perfect bite-sized snack. Now, for the exciting part—let’s whip up that salsa-ranch dipping sauce!
Step 6: Make the Salsa-Ranch Dipping Sauce
In a small bowl, mix together the ranch dressing and salsa until smooth and well combined. Stir in the chopped cilantro if you’re adding a fresh herbal note. This sauce is creamy, tangy, and carries just the right amount of spice to complement the triangles.
How to Serve Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
Garnishes
Sprinkle a bit of extra chopped green onion or freshly chopped cilantro over your nacho triangles for a lovely fresh touch. A tiny squeeze of lime wedges on the side pairs wonderfully to brighten every bite.
Side Dishes
Serve these triangles alongside a crisp mixed salad or some fresh veggie sticks for balance. You can also offer bowls of guacamole or extra salsa to amp up the dipping game even more.
Creative Ways to Present
Arrange the triangles in a circular pattern on a large platter with small bowls of the salsa-ranch sauce in the center for sharing. Layer with colorful napkins or add some sliced jalapeños around for that festive flair that’s sure to grab attention.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your nacho triangles in an airtight container in the refrigerator. They will keep well for up to 2 days, though they’re best enjoyed fresh for maximum crunch.
Freezing
You can freeze the assembled but unbaked triangles by placing them on a baking sheet in a single layer, freezing until solid, then transferring to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
Reheating
To reheat and regain crispness, pop the triangles in a preheated oven at 350°F (175°C) for about 7 to 10 minutes. Avoid microwaving if you want to keep that signature crunch!
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas will give you a different texture and a bit more chewiness, which works well, though flour tortillas tend to hold together better when folded for this recipe.
What can I add to make these nacho triangles spicier?
Try adding some chopped jalapeños inside the filling or use a spicy salsa for the dipping sauce. You can also sprinkle a pinch of cayenne pepper along with the chili powder and cumin.
Is this recipe suitable for vegetarians?
Yes, the basic Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe is vegetarian-friendly, packed with cheese and beans for protein without any meat.
Can I make the dipping sauce ahead of time?
Definitely! The salsa-ranch sauce can be prepared a few hours in advance and refrigerated. Just give it a quick stir before serving to freshen it up.
What’s the best way to get crispy nacho triangles?
Brushing the tortillas lightly with oil or using cooking spray and baking at the right temperature ensures they turn out crisp on the outside while keeping gooey cheese inside.
Final Thoughts
If you’re searching for a snack that’s easy to make, bursting with flavor, and ideal for sharing, this Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe will quickly become a favorite in your kitchen. It’s the kind of crowd-pleaser that feels like a warm hug with every bite. So go ahead, gather your ingredients, and treat yourself and your friends to this simple yet spectacular Tex-Mex delight!
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Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Description
These crispy and cheesy Nacho Triangles are a perfect Tex-Mex appetizer or snack, featuring flour tortillas filled with a blend of cheddar and Monterey Jack cheeses, black beans, and spices. Paired with a tangy Salsa-Ranch Dipping Sauce, they make a flavorful treat that’s baked to golden perfection.
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, drained and rinsed
- 1/4 cup chopped green onions
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- Cooking spray or oil for brushing
For the Salsa-Ranch Dipping Sauce
- 1/2 cup ranch dressing
- 1/4 cup salsa (mild or spicy, as preferred)
- 1 tablespoon chopped cilantro (optional)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the nacho triangles.
- Assemble the filling: Lay out each flour tortilla flat. On one half of each tortilla, evenly sprinkle the cheddar cheese, Monterey Jack cheese, black beans, chopped green onions, chili powder, and cumin.
- Fold the tortillas: Fold each tortilla over to create a half-moon shape, pressing down gently to help the filling stick together.
- Prepare for baking: Lightly brush both sides of each folded tortilla with oil or spray with cooking spray to help them crisp up during baking.
- Bake the triangles: Place the tortillas on a baking sheet and bake for 8–10 minutes. Then flip them over and bake for an additional 5–7 minutes until they are golden and crisp.
- Cut into triangles: Remove the tortillas from the oven and, once cooled slightly, cut each into smaller triangular pieces for serving.
- Make the dipping sauce: In a small bowl, combine ranch dressing and salsa, stirring until smooth. Add chopped cilantro if desired for extra freshness.
- Serve: Plate the warm nacho triangles alongside the salsa-ranch dipping sauce and enjoy immediately for the best crunch.
Notes
- Add chopped jalapeños or cooked chicken to the filling for extra flavor and texture.
- For a different texture, cook the filled tortillas in a skillet to achieve a crispier crust.
- Serve the nacho triangles immediately after baking to maintain their crispness.
