If you are searching for a snack that’s fun to eat, bursting with flavor, and oh-so-satisfying, look no further than the Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe. These crispy, cheesy tortilla triangles loaded with black beans, corn, and fresh veggies hit all the right notes — hearty, tangy, and just a little spicy. Paired with a creamy, zesty salsa-ranch dip, this recipe transforms simple ingredients into a crave-worthy appetizer you’ll want to make again and again.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and for this recipe, simplicity is key. Each component plays an essential role in balancing texture, taste, and color, making these nacho triangles irresistible.
- Flour tortillas: The soft yet sturdy base that crisps up perfectly when baked.
- Shredded cheddar cheese: Melts beautifully and adds sharp, creamy richness.
- Canned black beans: Provide protein and a lovely earthy flavor.
- Canned corn: Adds a burst of sweetness and delightful texture.
- Finely chopped red bell pepper: Offers crunch and vibrant color.
- Chopped green onions: Bring a fresh, mild bite to the mix.
- Chili powder: Gives a gentle smoky heat without overpowering.
- Cumin: Imparts warmth and depth that rounds out the spices.
- Olive oil: Helps achieve that perfect golden crisp on the triangles.
- Ranch dressing: Adds creamy tanginess to the dipping sauce.
- Salsa: Lends a zesty, spicy kick to brighten the dip.
How to Make Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
Step 1: Preheat and Prepare Tortillas
Start by preheating your oven to 400°F (200°C) — this gets it ready to deliver that perfect crisp. Lay your flour tortillas flat and get set to build flavorful layers.
Step 2: Add the Filling
On one half of each tortilla, sprinkle shredded cheddar cheese, then follow with black beans, corn, red bell pepper, and chopped green onions. Sprinkle chili powder and cumin over the top to add that essential Tex-Mex flair.
Step 3: Fold and Brush
Carefully fold each tortilla in half, pressing gently to seal the ingredients inside. Using a brush, coat both sides lightly with olive oil — this step ensures they’ll bake to a golden, irresistible crunch.
Step 4: Bake to Perfection
Place the folded tortillas on a baking sheet and pop them into the oven. Bake for 8 to 10 minutes, flipping halfway through, until they’re beautifully golden brown and crispy all over.
Step 5: Mix the Salsa-Ranch Dipping Sauce
While the triangles bake, mix equal parts ranch dressing and salsa in a small bowl to create your creamy, tangy dipping sauce — trust me, this combo is the perfect complement to the spicy-and-savory triangles.
Step 6: Slice and Serve
Once baked, take your nacho triangles out of the oven and cut each into thirds to form bite-sized triangles. Serve them warm alongside your freshly mixed salsa-ranch dipping sauce for dipping delight.
How to Serve Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
Garnishes
To elevate your Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe, sprinkle freshly chopped cilantro or a squeeze of lime over the top. A dusting of smoked paprika or a dash of hot sauce can also add a playful kick and a pop of color.
Side Dishes
Pair these triangles with a crisp garden salad, crunchy veggie sticks, or even a comforting bowl of guacamole. The refreshing sides balance the hearty, cheesy triangles and keep things exciting on the plate.
Creative Ways to Present
Serve the nacho triangles stacked slightly overlapping on a colorful platter with dipping sauce in the center for easy sharing. Or try skewering a few triangles with toothpicks for party-perfect finger food that invites everyone to dig in happily.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe, store them in an airtight container in the refrigerator for up to 2 days. Make sure the triangles are fully cooled before sealing to avoid sogginess.
Freezing
You can freeze the baked triangles by placing them on a baking sheet to flash freeze first, then transferring to a freezer-safe container. They freeze well for up to a month, making these snacks perfect for prepping in advance.
Reheating
To reheat, pop the triangles in a preheated oven at 350°F (175°C) for about 5-7 minutes or until warmed through and crisp again. Microwaving is quickest but may make them less crispy, so the oven is best when time allows.
FAQs
Can I make these triangles gluten-free?
Absolutely! Swap the flour tortillas for your favorite gluten-free tortillas, and the nacho triangles will remain just as delicious and crispy.
Is it possible to add meat to the Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe?
Yes! Adding cooked shredded chicken or ground beef to the filling makes it heartier and perfect for a more substantial snack or light meal.
Can I prepare the filling ahead of time?
Definitely. You can mix the filling ingredients up to a day in advance and store it in the fridge. Just assemble and bake when you’re ready to enjoy.
What’s a good alternative to the ranch dressing in the dipping sauce?
Greek yogurt or sour cream works great as a substitute for ranch and blends nicely with salsa for a creamy dip.
How spicy are these Nacho Triangles?
The spice level is mild and balanced thanks to the chili powder and cumin, but you can easily add jalapeños or a spicier salsa to boost the heat.
Final Thoughts
Trust me when I say this Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe is a guaranteed crowd-pleaser every time you make it. The crispy, cheesy triangles paired with the tangy, creamy dip create a match made in snack heaven. Whether for a casual night in, a party appetizer, or a quick bite, this recipe will quickly become your go-to favorite. So, roll up those tortillas and let the deliciousness begin!
Print
Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Description
These Nacho Triangles are a delicious and easy Tex-Mex appetizer featuring crispy baked flour tortillas filled with cheddar cheese, black beans, corn, and spices. Served warm with a flavorful salsa-ranch dipping sauce, they make a perfect snack or party finger food.
Ingredients
Filling and Tortillas
- 4 large flour tortillas
- 1½ cups shredded cheddar cheese
- ½ cup canned black beans, drained and rinsed
- ½ cup canned corn, drained
- ¼ cup finely chopped red bell pepper
- 1 tablespoon chopped green onions
- ½ teaspoon chili powder
- ½ teaspoon cumin
For Baking
- 1 tablespoon olive oil (for brushing)
Dipping Sauce
- ½ cup ranch dressing
- ½ cup salsa
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the nacho triangles.
- Assemble Tortillas: Lay out each flour tortilla flat. On one half of each tortilla, evenly sprinkle shredded cheddar cheese, black beans, corn, chopped red bell pepper, green onions, chili powder, and cumin.
- Fold and Press: Fold each tortilla in half over the filling to form a semi-circle and gently press down to seal the ingredients inside.
- Brush with Olive Oil: Lightly brush both sides of each folded tortilla with olive oil to help them crisp up during baking.
- Bake the Triangles: Place the folded tortillas on a baking sheet and bake for 8 to 10 minutes. Flip them halfway through baking to ensure even golden brown and crispy texture on both sides.
- Prepare Dipping Sauce: While the nacho triangles bake, combine ranch dressing and salsa in a small bowl and mix well to create the salsa-ranch dipping sauce.
- Slice and Serve: Remove the baked tortillas from the oven and cut each one into three triangles. Serve warm with the prepared salsa-ranch dipping sauce on the side.
Notes
- For a spicier kick, substitute cheddar with pepper jack cheese.
- Add cooked, shredded chicken to the filling for a heartier snack.
- The salsa-ranch dipping sauce can also be used as a salad dressing or taco drizzle.
