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
Scale
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.
