If you’re craving a snack that brings together cheesy goodness, a punch of Tex-Mex flavor, and a dip that’s bursting with creamy zest, the Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe is your new best friend in the kitchen. These crisp, golden triangles are loaded with melty cheese, black beans, sweet corn, and just the right amount of spice from jalapeños and taco seasoning, folded inside warm tortillas. Paired with a cool and tangy salsa-ranch sauce, each bite offers a perfect balance of textures and flavors that make snacking feel like a celebration. Whether you’re entertaining friends or just treating yourself, this recipe is a guaranteed crowd-pleaser.
Ingredients You’ll Need
Gathering your ingredients for this recipe is wonderfully straightforward, yet each item plays a crucial role in building layers of flavor and texture you’ll adore. From the melty cheese blends to the crisp corn kernels, these simple elements come together to make something truly special.
- 4 large flour tortillas: The soft, foldable base that crisps up beautifully when toasted, holding all the delicious fillings inside.
- 1 cup shredded cheddar cheese: Adds sharp, melty richness that’s absolutely essential for cheesy triangles.
- ½ cup shredded mozzarella cheese: Provides gooey stretch and creaminess that complements the cheddar perfectly.
- ¼ cup canned black beans, drained and rinsed: Brings a hearty, earthy element and a dose of protein.
- ¼ cup corn kernels (fresh or frozen): Offers a sweet crunch and vibrant color that brightens the fillings.
- 2 tablespoons finely chopped jalapeños (optional): A kick of heat for those who love a bit of spice.
- 1 teaspoon taco seasoning: Infuses the filling with authentic Tex-Mex flavor and a subtle smoky warmth.
- 1 tablespoon butter or oil: For toasting the triangles to a golden, crispy finish.
- ¼ cup mayonnaise (for dipping sauce): Adds creamy depth to the salsa-ranch dip.
- ¼ cup sour cream (for dipping sauce): Brings tanginess and smooth texture to the sauce.
- 3 tablespoons tomato salsa (for dipping sauce): Packed with fresh tomato flavor and a hint of spice.
- ½ teaspoon garlic powder (for dipping sauce): Adds savory background notes to the dip.
- Salt to taste: Balances and enhances all the flavors in the sauce.
How to Make Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
Step 1: Prepare the Filling
Start by mixing shredded cheddar, mozzarella, black beans, corn, jalapeños if you’re using them, and taco seasoning in a bowl. This combination not only gives you that essential cheesy, savory bite but also layers in color and a wonderful variety of textures. The seasoning ties everything together with that familiar Tex-Mex flair you’re craving.
Step 2: Assemble the Triangles
Lay each large tortilla flat on your workspace. Spoon the filling over one half of each tortilla, spreading it out evenly but not too thinly — you want a good, satisfying bite. Fold the tortillas in half over the filling to create semicircles. This classic fold forms the basis of your signature nacho triangles.
Step 3: Toast to Golden Perfection
Brush the outside of each folded tortilla lightly with butter or oil, which will help develop that beautiful golden crust and add a subtle richness. Heat a skillet over medium heat, then cook each tortilla for about 2 to 3 minutes per side. You want the cheese inside to melt into gooey bliss, while the outside turns crispy and irresistible. Remove from the pan once they’re perfectly toasted.
Step 4: Slice Into Triangles
Once the folded tortillas are cooked and cooled just enough to handle, cut each semicircle into three equal triangles. These bite-sized pieces are perfect for dipping and sharing.
Step 5: Make the Salsa-Ranch Dipping Sauce
In a small bowl, combine mayonnaise, sour cream, tomato salsa, garlic powder, and a pinch of salt. Give it a thorough mix until smooth and creamy. This sauce is the ultimate complement — cool, tangy, and full of flavor, it gives the nacho triangles a deliciously different dimension you’ll want to dip again and again.
How to Serve Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
Garnishes
For an extra pop of freshness and visual appeal, sprinkle chopped fresh cilantro, sliced green onions, or even a few diced tomatoes on top of the triangles before serving. A squeeze of lime juice over the sauce or triangles adds a pleasant citrus zing that brightens the whole experience.
Side Dishes
Pair your nacho triangles with simple sides like a fresh garden salad, guacamole, or even some pickled jalapeños for those who love that bite of acidity and spice. These sides keep things balanced and let the nacho triangles shine as the star of your snack spread.
Creative Ways to Present
Want to wow your guests? Serve the nacho triangles on a rustic wooden board with small bowls of your salsa-ranch dip, guacamole, and some fresh pico de gallo. You can even skewer a few triangles for easy eating at parties or arrange them in a circular pattern for a festive look that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of the nacho triangles, store them in an airtight container in the fridge. They will keep well for up to 2 days, maintaining much of their crispiness when reheated properly. Remember to keep the dipping sauce separate and refrigerated.
Freezing
Nacho triangles freeze nicely if you want to prep ahead. Place them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag. They’ll keep for up to 2 months. To enjoy, bake or pan-fry them straight from frozen until heated through and crispy.
Reheating
To bring your nacho triangles back to life, avoid microwaving if you want to keep that crunch. Instead, reheat them in a skillet over medium heat or in a preheated oven at 350°F (175°C) for about 5 to 10 minutes. This method warms the cheese beautifully while restoring the crispy edges. Serve with freshly stirred salsa-ranch dipping sauce for best results.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas will give you a different texture and a slightly heartier flavor. Just be gentle when folding as they tend to be less flexible than flour tortillas, and you might want to warm them up slightly before assembling to prevent cracking.
Is this recipe vegetarian-friendly?
Yes, this Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe is naturally vegetarian. You can easily make it vegan by swapping the cheeses and dairy-based dipping sauce for plant-based alternatives.
Can I add some protein like chicken?
Definitely! Cooked, shredded chicken makes a fantastic addition if you’re looking to make these triangles more filling. Just mix it in with the other filling ingredients before assembling.
How can I make the dipping sauce spicier?
To add more heat to the salsa-ranch sauce, try stirring in a dash of hot sauce, some chipotle powder, or finely minced fresh chili peppers. Adjust gradually to suit your spice preference.
What’s the best way to keep the triangles crispy for a party?
Serve them fresh off the skillet and keep them warm in a low oven until serving. Avoid covering them tightly as trapped steam can soften the crispy exterior. You can also toast them again quickly just before serving if needed.
Final Thoughts
There’s something undeniably satisfying about the crunchy, cheesy Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe that makes it a beloved snack you’ll keep coming back to. It’s quick, customizable, and bursting with flavor — a fantastic way to turn simple ingredients into an irresistible treat. So gather your loved ones, whip up a batch, and enjoy the delicious fun this recipe brings to your table!
Print
Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delight in these crispy Nacho Triangles filled with melted cheddar and mozzarella cheeses, black beans, corn, and a hint of jalapeño, served alongside a creamy salsa-ranch dipping sauce. This Tex-Mex inspired appetizer is perfect for snacking or sharing, combining bold flavors with a satisfying crunch.
Ingredients
Nacho Triangles
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup canned black beans, drained and rinsed
- ¼ cup corn kernels (fresh or frozen)
- 2 tablespoons jalapeños, finely chopped (optional)
- 1 teaspoon taco seasoning
- 1 tablespoon butter or oil (for toasting)
Salsa-Ranch Dipping Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 3 tablespoons tomato salsa
- ½ teaspoon garlic powder
- Salt to taste
Instructions
- Prepare the Filling: In a mixing bowl, combine shredded cheddar, shredded mozzarella, black beans, corn kernels, finely chopped jalapeños (if using), and taco seasoning. Mix until ingredients are evenly distributed.
- Assemble the Triangles: Lay each flour tortilla flat on a clean surface. Spread the prepared filling evenly over one half of each tortilla. Fold the tortilla in half to form a semicircle enclosing the filling.
- Toast the Tortillas: Lightly brush the outside of each folded tortilla with butter or oil to ensure a crispy golden finish. Heat a skillet over medium heat, then place the folded tortillas in the skillet. Cook for 2 to 3 minutes on each side until the tortillas are golden brown and the cheese inside has melted thoroughly.
- Slice into Triangles: Remove the toasted tortillas from the skillet and transfer to a cutting board. Cut each semicircle into smaller triangle-shaped wedges for easy serving and snacking.
- Make the Dipping Sauce: In a small bowl, combine mayonnaise, sour cream, tomato salsa, garlic powder, and a pinch of salt. Stir well until the sauce is smooth and creamy.
- Serve: Arrange the warm nacho triangles on a serving platter alongside the salsa-ranch dipping sauce. Enjoy immediately for the best taste and texture.
Notes
- Swap black beans for refried beans or add cooked shredded chicken to make a non-vegetarian version.
- Use whole wheat or gluten-free tortillas if preferred for a healthier or dietary-friendly option.
- Adjust jalapeño quantity or omit for less spicy triangles.
- Serve with additional salsa or guacamole to enhance the flavor profile.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Stovetop
- Cuisine: Tex-Mex, Fusion
