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
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, 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.
