Get ready to fall in love with your new favorite snack: Nacho Triangles with Salsa-Ranch Dipping Sauce! These crispy, golden triangles are loaded with melty cheese, a hint of spice, and just the right amount of Tex-Mex flair, all wrapped up in a warm tortilla. Whether you’re looking for the perfect party appetizer, a fun weeknight snack, or a clever way to satisfy your nacho cravings without the mess, this recipe brings it all with a tangy, creamy salsa-ranch sauce that’s downright addictive. Trust me, this dish will become an instant classic at your table!
Ingredients You’ll Need
There’s real magic in how a handful of everyday ingredients come together to make Nacho Triangles with Salsa-Ranch Dipping Sauce. Each element brings something special—from oozy cheese to punchy green onions—so don’t skimp! Here’s what you’ll need and why each ingredient matters:
- Flour tortillas (4 large): These act as the sturdy, golden base and crispy top for your nacho triangles.
- Shredded cheddar cheese (1½ cups): Provides sharp, melty gooeyness with every bite.
- Shredded Monterey Jack cheese (½ cup): Adds creamy texture and a gentle, milky flavor.
- Cooked ground beef or refried beans (½ cup, optional): For a heartier bite—choose beef for savory richness or beans to keep it vegetarian.
- Chopped green onions (¼ cup): Lends a fresh pop of flavor and a dash of color.
- Chili powder (¼ teaspoon): Brings a warm, smoky kick to the cheese blend.
- Cumin (¼ teaspoon): Adds that deep, earthy Tex-Mex signature flavor.
- Nonstick cooking spray or olive oil: For brushing, ensuring those tortillas crisp up beautifully in the oven.
- Ranch dressing (½ cup): The creamy base for your dreamy dipping sauce.
- Chunky salsa (½ cup): Adds juicy tomato flavor and a gentle piquant note to the sauce.
- Garlic powder (pinch): Gives the sauce a subtle background zing that rounds everything out.
How to Make Nacho Triangles with Salsa-Ranch Dipping Sauce
Step 1: Prep the Oven and Tortillas
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This gives you a nonstick surface and prevents any cheesy messes. Grab your tortillas and lay two of them flat on the sheet—you’re about to build a flavor-packed layer!
Step 2: Pile on the Good Stuff
Sprinkle the cheddar and Monterey Jack cheeses evenly over the bottom tortillas. Then scatter on the chopped green onions, chili powder, and cumin. If you’re feeling hearty, add a layer of cooked ground beef or refried beans at this stage. Don’t be shy—it’s the layers that make Nacho Triangles with Salsa-Ranch Dipping Sauce so memorably delicious!
Step 3: Seal and Crisp
Place the remaining tortillas on top like a sandwich and press down gently. Brush the tops lightly with olive oil or give them a quick misting with nonstick cooking spray. This helps the outside bake up golden and super crisp.
Step 4: Bake to Perfection
Pop the tray into the oven and bake for 8 to 10 minutes. Keep an eye out—when the tortillas are golden brown and the cheese is gloriously melted and bubbly at the edges, you’re ready! Remove from the oven and let them cool for just a couple minutes—you want them warm, not scorching!
Step 5: Slice and Serve
Cut each cheesy round into 6 triangles using a sharp knife or pizza cutter. Stack them up on a plate and watch the cheese stretch as you pull them apart. They’re calling for their signature dip!
Step 6: Mix the Salsa-Ranch Dipping Sauce
In a small bowl, stir together the ranch dressing, chunky salsa, and a pinch of garlic powder until everything is beautifully blended. Give it a quick chill in the fridge if you can—this sauce gets even better as the flavors mingle.
How to Serve Nacho Triangles with Salsa-Ranch Dipping Sauce
Garnishes
A flourish on top can make your Nacho Triangles with Salsa-Ranch Dipping Sauce even more inviting! Try scattering a few extra chopped green onions, a sprinkle of cilantro, or a handful of sliced pickled jalapeños for an extra pop of color and flavor. For an Instagram-worthy finish, a flick of smoked paprika across the plate does wonders.
Side Dishes
If you’re turning this snack into a party spread or a fun meal, offer sides that play into the Tex-Mex vibe. Think mini bowls of guacamole, a bright corn and black bean salad, or a simple green salad tossed with lime vinaigrette. Each pairs beautifully while letting the Nacho Triangles with Salsa-Ranch Dipping Sauce shine as the star!
Creative Ways to Present
Go beyond the usual plate—try serving your nacho triangles in a rustic basket lined with parchment, or arrange them on a big wooden board with the dipping sauce in the center for a crowd-pleasing effect. For fancier occasions, stand the triangles up in a glass with the sauce at the bottom for an eye-catching finger food presentation. No matter the setup, Nacho Triangles with Salsa-Ranch Dipping Sauce offer endless serving fun.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (rare, but it happens!), cool the triangles completely and tuck them into an airtight container. Store the sauce separately in the refrigerator. Both will stay fresh and tasty for up to 3 days, perfect for a quick snack or late-night craving rescue.
Freezing
Nacho Triangles with Salsa-Ranch Dipping Sauce freeze surprisingly well! Lay the cooled triangles in a single layer on a baking sheet, freeze until firm, then stack them in a freezer container with parchment between layers. The sauce is best made fresh, so whip it up just before serving! Frozen triangles keep for up to one month.
Reheating
To restore that irresistible crunch, reheat the triangles in a 350°F (175°C) oven for 5 to 8 minutes or until hot and crisp again. Avoid the microwave if you can—it can make them soggy. Let them stand for a minute before dunking back into the chilled sauce.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas will give a more traditional Tex-Mex flavor and slightly firmer bite. Just note they may crisp up a bit faster, so keep an eye on them while baking.
What variations can I try for the filling?
Endless ideas! Swap in pepper jack cheese for heat, toss in some cooked chorizo, black beans, or sprinkle on chopped black olives or jalapeños. The beauty of Nacho Triangles with Salsa-Ranch Dipping Sauce is making them truly your own with whatever you have on hand.
Can I make this recipe gluten-free?
Yes! Just use your favorite gluten-free tortillas and double-check that your ranch and salsa are gluten-free. The rest of the ingredients are naturally safe!
Is the Salsa-Ranch Dipping Sauce spicy?
The sauce has a gentle heat from the salsa, but you can choose a mild or hot salsa according to your preference. If you’d like more of a kick, toss in a pinch of cayenne or diced fresh jalapeño to the mix.
Can I cook these on the stovetop instead of baking?
Definitely! Heat a large skillet over medium, spray or brush with oil, and cook each tortilla stack for about 3-4 minutes per side, pressing gently, until golden and crisp. This gives you a gorgeous toasted flavor and works great if you don’t feel like turning on the oven.
Final Thoughts
There’s something extra delightful about these Nacho Triangles with Salsa-Ranch Dipping Sauce—they’re fast, easy, and irresistibly cheesy, with a dip that keeps everyone coming back for more. Whether you’re hosting friends or just treating yourself, I hope you give this recipe a try and watch it disappear faster than you ever thought possible!
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Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
- Total Time: 20 minutes
- Yield: 12 triangles 1x
- Diet: Non-Vegetarian
Description
These Nacho Triangles with Salsa-Ranch Dipping Sauce are a crowd-pleasing snack or appetizer that combines the crunch of tortilla chips with gooey melted cheese and a zesty dip. Perfect for game day or any casual gathering.
Ingredients
Main Ingredients:
- 4 large flour tortillas
- 1½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ½ cup cooked ground beef or refried beans (optional)
- ¼ cup chopped green onions
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- Nonstick cooking spray or olive oil for brushing
For the Dipping Sauce:
- ½ cup ranch dressing
- ½ cup chunky salsa
- Pinch of garlic powder
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the tortillas: Lay two tortillas flat and sprinkle evenly with cheddar, Monterey Jack, green onions, and spices. Add ground beef or refried beans if desired. Top each with another tortilla to form layers. Press lightly to flatten.
- Bake: Brush the tops with olive oil or cooking spray. Bake for 8–10 minutes until golden and cheese is melted. Let cool slightly, then cut into triangles.
- Make the dipping sauce: Mix ranch dressing, salsa, and garlic powder in a bowl until well combined. Chill until ready to serve.
Notes
- Add pickled jalapeños or black olives for extra flavor.
- You can also cook the triangles in a skillet instead of baking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 triangles + 2 tablespoons dip
- Calories: 230
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 25 mg
