If you’re on the hunt for a crowd-pleasing snack that’s bursting with flavor and so easy to whip up, you’re going to fall head over heels for this Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe. Picture crispy, golden tortilla triangles loaded with melty cheddar and Monterey Jack cheese, juicy tomatoes, vibrant green onions, and a zing of chili powder—all perfectly paired with a creamy, tangy salsa-ranch dipping sauce that brings all the flavors together in the most delicious way. Whether it’s game day, a family gathering, or a casual night in, these nacho triangles will have everyone reaching for more.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to making this dish shine. Each component plays a special role: the cheeses add gooey richness, the veggies deliver fresh pops of color and texture, and the chili powder gives a gentle kick, making every bite exciting.
- 4 large flour tortillas: These soft bases will crisp up wonderfully in the oven to hold all the tasty fillings.
- 1 cup shredded cheddar cheese: Sharp and melty, it provides that classic nacho flavor.
- 1/2 cup shredded Monterey Jack cheese: Adds creaminess and balances the cheddar’s sharpness.
- 1/4 cup sliced black olives: A briny touch that adds a bit of savory complexity.
- 1/4 cup diced green onions: Fresh, mild onion notes brighten the dish.
- 1/4 cup diced tomatoes (seeds removed): Juicy and sweet, they add fresh bursts of flavor without making things soggy.
- 1/2 teaspoon chili powder: Just enough to introduce warmth and a subtle smoky hint.
- Nonstick cooking spray: Helps the triangles crisp up perfectly without sticking.
- For the Dipping Sauce:
- 1/2 cup ranch dressing: Creamy and tangy for perfect dip consistency.
- 1/4 cup salsa (mild or medium): Adds a fresh, zesty complement that balances the richness.
How to Make Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375°F (190°C). Lightly coat a baking sheet with nonstick cooking spray to keep those triangles from sticking and ensure even crisping. This prep phase sets the stage for perfectly baked snack magic.
Step 2: Assemble the Layers
Lay two tortillas flat on your counter or a large cutting board. Evenly sprinkle the shredded cheddar, Monterey Jack, olives, green onions, diced tomatoes, and chili powder on top of both. This layering is where the flavor builds, so distribute everything generously for the best results.
Step 3: Create the Triangles
Place the remaining two tortillas over the ones layered with fillings, gently pressing down to sandwich everything together. Then, carefully cut each stacked tortilla into quarters or sixths—forming those irresistible bite-sized nacho triangles that are perfect for dipping.
Step 4: Bake to Perfection
Arrange your triangles on the prepared baking sheet in a single layer, making sure they’re not overcrowded. Pop them into the oven for 10 to 12 minutes, or until you see the tortillas turn golden crisp and the cheese fully melted under that crispy exterior. This baking step delivers satisfying crunch and gooey filling all at once.
Step 5: Whip Up the Salsa-Ranch Dipping Sauce
While the triangles bake, mix together 1/2 cup ranch dressing and 1/4 cup salsa in a small bowl. This quick sauce combines creamy coolness with a fresh, spicy tang that complements every crunchy bite beautifully.
How to Serve Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
Garnishes
To elevate your Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe, sprinkle chopped cilantro or finely sliced jalapeños on top right before serving. A dusting of extra chili powder or a squeeze of lime juice can add a fresh pop and a touch of brightness that makes the flavors sing.
Side Dishes
These nacho triangles are fantastic alongside simple sides like Mexican street corn, a fresh avocado salad, or even a bowl of black bean soup. The key is to keep the sides vibrant and complementary so nothing steals the spotlight from these savory triangles.
Creative Ways to Present
For parties, serve the triangles on a large platter with colorful bowls of the salsa-ranch sauce, guacamole, and sour cream nearby. You can also stack the triangles like little towers or fan them out in overlapping circles to wow your guests visually while they dig in.
Make Ahead and Storage
Storing Leftovers
If you have any leftover nacho triangles, store them in an airtight container in the refrigerator for up to 3 days. They maintain their crispiness surprisingly well, especially when reheated properly.
Freezing
This Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe freezes beautifully. Arrange triangles in a single layer on a baking sheet, freeze until firm, then transfer them to a freezer-safe bag. They keep for up to 2 months and reheat perfectly when you want a quick, tasty snack.
Reheating
To bring leftover or frozen nacho triangles back to life, reheat them in a 350°F (175°C) oven for 8 to 10 minutes or until warmed through and crispy again. Avoid microwaving if you want to keep that satisfying crunch intact.
FAQs
Can I add meat to the Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe?
Absolutely! Adding cooked, seasoned ground beef or shredded chicken elevates this dish from a light snack to a hearty appetizer or even a meal. Just layer the meat with the cheese and veggies before baking.
Can I make this recipe gluten-free?
Yes, simply swap out the flour tortillas for your favorite gluten-free tortillas. The recipe works equally well and offers the same delicious results.
Is the salsa-ranch sauce spicy?
Not necessarily—it depends on the salsa you choose. Mild or medium salsa works best for a well-balanced dip, but you can bump up the heat with a spicier salsa if you like a bit more kick.
Can I prepare the dipping sauce in advance?
Definitely! The salsa-ranch dipping sauce can be mixed up a day ahead and stored in the refrigerator. This makes serving a breeze when your nacho triangles are ready to eat.
What’s the best way to cut the tortillas for this recipe?
Cutting each layered tortilla stack into quarters or sixths creates the perfect triangle shape for easy snacking. Use a sharp knife or pizza cutter for clean cuts without squishing the layers.
Final Thoughts
Trust me, once you try the Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe, it will quickly become a staple in your recipe rotation—whether for parties, quick snacks, or comforting bites anytime. The blend of crisp, melty, fresh, and creamy elements is simply irresistible. So, grab your tortillas and cheeses, whip up that tangy dipping sauce, and get ready to enjoy some seriously delicious nacho goodness with your favorite people!
Print
Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8–12 triangles
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Description
These Nacho Triangles with Salsa-Ranch Dipping Sauce are a delicious and easy-to-make appetizer that offers a perfect blend of melted cheeses, fresh veggies, and zesty spices baked into crispy tortilla triangles. Perfect for parties or casual snacking, they come with a creamy salsa-ranch dip that complements the bold Tex-Mex flavors.
Ingredients
Triangle Filling
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup sliced black olives
- 1/4 cup diced green onions
- 1/4 cup diced tomatoes (seeds removed)
- 1/2 teaspoon chili powder
- Nonstick cooking spray
Salsa-Ranch Dipping Sauce
- 1/2 cup ranch dressing
- 1/4 cup salsa (mild or medium)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and lightly spray a baking sheet with nonstick cooking spray to prevent sticking.
- Assemble Tortilla Layers: Lay two tortillas flat on a surface and evenly sprinkle the cheddar cheese, Monterey Jack cheese, black olives, green onions, tomatoes, and chili powder over each. Then place the remaining two tortillas on top, creating layered quesadilla-style stacks.
- Cut into Triangles: Carefully cut each layered tortilla stack into quarters or sixths, forming triangular shapes suitable for serving as bite-sized appetizers.
- Bake the Nacho Triangles: Arrange the triangles on the prepared baking sheet and bake in the oven for 10–12 minutes until the tortillas turn crispy and the cheese is fully melted.
- Prepare the Dipping Sauce: While the triangles bake, mix ranch dressing and salsa together in a small bowl to create the salsa-ranch dipping sauce.
- Serve: Once baked, serve the warm nacho triangles alongside the salsa-ranch dipping sauce for dipping and enjoying.
Notes
- For a heartier option, add cooked, seasoned ground beef or shredded chicken inside the tortillas before baking.
- Substitute with whole wheat or gluten-free tortillas for dietary preferences or restrictions.
