If you love snacking on something cheesy, crunchy, and downright irresistible, then the Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe is about to become your new favorite. Picture warm, golden triangles packed with melty cheddar and Monterey Jack cheeses, black beans, corn, and just the right hint of chili powder and cumin. Each bite is a perfect combo of textures and flavors, and when dipped into a tangy, creamy salsa-ranch sauce, it turns snacking into a flavor celebration you can enjoy anytime. Whether you’re hosting friends or craving a cozy treat, this recipe is a total crowd-pleaser you won’t want to keep to yourself.
Ingredients You’ll Need
The magic of the Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe lies in its deceptively simple ingredients. Every single item you’ll use is essential, bringing color, texture, and layers of flavor that work together like a tasty team. From the smooth creaminess of cheeses to the fresh pop of corn and olives, these ingredients elevate a humble tortilla into an unforgettable snack.
- 6 large flour tortillas: These form the crispy, golden base that holds all the delicious fillings together perfectly.
- 2 cups (200g) shredded cheddar cheese: Sharp and tangy, cheddar gives that classic nacho flavor and gooey texture.
- 1/2 cup (50g) shredded Monterey Jack cheese: Adds a mild creaminess that balances the cheddar beautifully.
- 1/2 cup (80g) canned black beans, rinsed and drained: They bring a soft, hearty bite and boost the protein and fiber.
- 1/2 cup (80g) corn kernels: Sweet and juicy, corn adds a little pop of color and freshness.
- 1/4 cup (30g) sliced black olives: Offering a briny, savory flavor that contrasts lovely with the cheesy filling.
- 2 green onions, chopped: Add a subtle, zesty crunch with a fresh onion kick.
- 1 teaspoon chili powder: Brings the smoky warmth that’s essential in Tex-Mex dishes.
- 1/2 teaspoon cumin: Adds earthiness and depth, rounding out the spices perfectly.
- 2 tablespoons olive oil or melted butter: Used to brush the triangles for that irresistible golden crisp.
- For the dipping sauce: Combine 1/2 cup (120ml) ranch dressing, 1/2 cup (120ml) tomato salsa, and optionally 1 tablespoon chopped cilantro — fresh and flavorful.
How to Make Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking, making cleanup a breeze. This step sets the stage for perfectly crispy triangles.
Step 2: Mix the Filling
In a large bowl, combine shredded cheddar, Monterey Jack, black beans, corn, black olives, green onions, chili powder, and cumin. Toss together until everything is evenly mixed — this is the flavor-packed heart of your nacho triangles.
Step 3: Assemble the Triangles
Lay out the tortillas flat. Spoon about 1/2 cup of the filling onto one half of each tortilla, then fold them in half to create a semicircle. Press lightly to seal in the goodness. Next, brush both sides with olive oil or melted butter to ensure a golden, crispy finish. Cut each folded tortilla into 3 even triangles for perfect finger food portions.
Step 4: Bake to Perfection
Place the triangles on your prepared baking sheet in a single layer. Bake for 10 to 12 minutes, flipping them over halfway through to get both sides equally crisp and golden. The smell wafting from your oven will be totally irresistible by now!
Step 5: Make the Salsa-Ranch Dipping Sauce
While the triangles are baking, whisk together ranch dressing, tomato salsa, and chopped cilantro until smooth and creamy. This sauce is the zesty partner you didn’t know you needed, bringing a cool, tangy contrast to the warm, cheesy triangles.
Step 6: Serve and Enjoy
Once baked, serve the Nacho Triangles hot alongside the salsa-ranch dipping sauce. Each triangle dipped into that luscious sauce is an explosion of bold, complementary flavors—a total crowd-pleaser.
How to Serve Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
Garnishes
Sprinkle chopped fresh cilantro or extra green onions on top of the baked triangles for a bright, fresh finish. A light dusting of smoked paprika or a squeeze of fresh lime can also add a little zing and color that makes the appetizer even more visually inviting.
Side Dishes
Pair these triangles with a crisp green salad, guacamole, or a bowl of tangy pico de gallo. You can also serve alongside a hearty chili or black bean soup for a Tex-Mex feast that feels just right whether it’s a casual get-together or game day.
Creative Ways to Present
Arrange the triangles standing up in a basket lined with colorful napkins for easy grabbing at parties. Alternatively, serve on a large platter with mini bowls of the salsa-ranch dipping sauce and some additional salsas or hot sauces for a fun, interactive snack station.
Make Ahead and Storage
Storing Leftovers
After enjoying your Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe, store any leftovers in an airtight container in the refrigerator. They’ll stay good for up to 3 days, keeping their flavor and crunch with just a little reheating needed.
Freezing
If you want to prep ahead or save some for later, these triangles freeze beautifully. Arrange them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag. They can be frozen for up to 2 months without losing their tasty texture.
Reheating
To bring frozen or refrigerated triangles back to life, pop them in the oven at 350°F (175°C) for about 8-10 minutes until warmed through and crisp on the outside. Avoid the microwave if you want to preserve that satisfying crunch.
FAQs
Can I add meat to the Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe?
Absolutely! Adding cooked chicken, ground beef, or even spicy chorizo can turn these vegetarian triangles into a heartier option. Just mix the meat into the filling before you assemble for an extra protein boost.
Are these triangles gluten-free?
The original recipe uses flour tortillas, which contain gluten. However, you can swap them out for gluten-free tortillas available at most stores to make this recipe suitable for a gluten-free diet.
Can I make the dipping sauce ahead of time?
Yes! The salsa-ranch dipping sauce can be prepared a day in advance. Just keep it refrigerated in a sealed container and stir it before serving for the freshest flavor.
What if I don’t have Monterey Jack cheese?
If you don’t have Monterey Jack on hand, mozzarella or a mild white cheddar can be a good substitute. The goal is to have a creamy, melty cheese to balance the sharper cheddar.
Can I bake these triangles in an air fryer?
Definitely! Setting your air fryer to 375°F (190°C) and cooking the triangles for 6 to 8 minutes yields crispy, delicious results. Just be sure not to overcrowd the basket for even cooking.
Final Thoughts
There’s something downright joyful about the Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe that makes every bite feel like a mini celebration. It’s simple to make, bursting with flavor, and perfect for sharing with friends or family. So grab those tortillas and get ready to bake up a batch of these crispy, cheesy delights—you’ll be amazed at how quickly they disappear!
Print
Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 triangles (6 servings)
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Description
These Nacho Triangles with Salsa-Ranch Dipping Sauce are a crispy, cheesy appetizer perfect for parties or a flavorful snack. Made by baking flour tortillas filled with a delicious mix of cheddar, Monterey Jack, black beans, corn, olives, and spices, and served with a creamy, tangy salsa-ranch dip, they combine Tex-Mex flavors with an easy, crowd-pleasing format.
Ingredients
Nacho Triangles
- 6 large flour tortillas
- 2 cups (200g) shredded cheddar cheese
- 1/2 cup (50g) shredded Monterey Jack cheese
- 1/2 cup (80g) canned black beans, rinsed and drained
- 1/2 cup (80g) corn kernels
- 1/4 cup (30g) sliced black olives
- 2 green onions, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 tablespoons olive oil or melted butter
Salsa-Ranch Dipping Sauce
- 1/2 cup (120ml) ranch dressing
- 1/2 cup (120ml) tomato salsa
- 1 tablespoon chopped cilantro (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy removal and cleanup.
- Prepare Filling: In a large bowl, combine shredded cheddar, Monterey Jack cheese, rinsed black beans, corn kernels, sliced black olives, chopped green onions, chili powder, and cumin. Mix well to evenly distribute flavors.
- Assemble Triangles: Lay each flour tortilla flat. Spoon about 1/2 cup of the filling onto one half of each tortilla. Fold the tortilla in half over the filling to form a semicircle, pressing lightly to seal the edges. Brush both sides of the folded tortillas with olive oil or melted butter for a golden crisp.
- Cut and Arrange: Using a sharp knife, cut each folded tortilla into three equal triangles. Place these triangles on the prepared baking sheet with space between them.
- Bake: Bake in the preheated oven for 10–12 minutes. Flip the triangles halfway through baking to ensure even browning and crispiness on both sides. They should turn golden and crispy when done.
- Make Dipping Sauce: While the triangles bake, combine ranch dressing, tomato salsa, and chopped cilantro in a small bowl. Stir until smooth and well mixed.
- Serve: Serve the nacho triangles hot, accompanied by the salsa-ranch dipping sauce on the side for dipping and extra flavor.
Notes
- You can also cook the triangles in an air fryer at 375°F (190°C) for 6–8 minutes for a quicker option.
- Add cooked chicken, beef, or jalapeños to the filling mixture for additional flavor and protein.
- For a lighter or healthier version, substitute regular flour tortillas with whole wheat tortillas.
