Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
If you’re on the hunt for a crowd-pleasing appetizer that’s as fun to make as it is to eat, Nacho Triangles with Salsa-Ranch Dipping Sauce need to go straight to the top of your list! These crispy, golden triangles are bursting with Tex-Mex flavor, combining savory chicken, melty cheese, black beans, and a punchy taco seasoning all wrapped up in warm tortillas. Paired with a creamy, zesty dipping sauce that brings everything together, this dish is a perfect party snack, after-school treat, or easy weeknight meal that everyone will ask for again and again.
Ingredients You’ll Need
Gathering the ingredients for Nacho Triangles with Salsa-Ranch Dipping Sauce couldn’t be easier. Every component not only adds its own flavor and texture but also makes the final dish extra colorful and irresistible—nothing complicated, just the building blocks for something way more delicious than the sum of its parts!
- Shredded cooked chicken: The protein-packed base that soaks up all the flavors from the other fillings.
- Shredded cheddar cheese: Melts beautifully to deliver that signature gooey, cheesy happiness.
- Shredded Monterey Jack cheese: Adds an extra creamy bite and a mild, mellow counterpoint to the cheddar.
- Canned black beans (rinsed and drained): Creamy and earthy, they give substance and heartiness to the triangles.
- Chopped green onions: Lend fresh, subtle sharpness that brightens every bite.
- Salsa: Infuses the filling with bold, tangy flavor and helps everything stick together.
- Large flour tortillas: The perfect crispy vessel—flexible for folding, sturdy for baking.
- Taco seasoning: Delivers that crave-worthy Tex-Mex warmth and spice.
- Vegetable oil (for brushing): Ensures a golden, appetizing crunch once baked.
- Ranch dressing (for the dipping sauce): Brings luscious creaminess to balance the hearty triangles.
- Extra salsa (for the sauce): Doubles down on flavor, blending perfectly into the ranch.
- Lime juice (for the sauce): Adds a bright, citrusy pop to finish the dip.
How to Make Nacho Triangles with Salsa-Ranch Dipping Sauce
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. This ensures your tortilla triangles crisp up nicely and don’t stick, making cleanup a breeze.
Step 2: Mix the Filling
In a large bowl, combine the shredded chicken, cheddar and Monterey Jack cheeses, black beans, chopped green onions, salsa, and taco seasoning. Stir it all together so each ingredient gets coated in those fiesta-worthy flavors—this mix is going to make every bite unforgettable.
Step 3: Fill and Shape the Tortillas
Spoon a generous amount of your filling onto one half of each large flour tortilla. Fold the tortilla over to enclose the filling, press down lightly to seal, then use a sharp knife or pizza cutter to slice each filled tortilla into 2 or 3 triangles. This step is so satisfying, and those triangles already look inviting before they even hit the oven!
Step 4: Arrange and Brush
Carefully lay your triangles out on the prepared baking sheet. Give each one a light brush with vegetable oil—this tiny touch makes a huge difference, baking your triangles to a golden, crunchy finish you’ll love sinking your teeth into.
Step 5: Bake and Flip
Bake the triangles in your preheated oven for 10 to 12 minutes. Flip them halfway through to ensure both sides get evenly crisp and golden. Your kitchen will start smelling like pure, melty-cheese heaven at this point!
Step 6: Whisk Up the Salsa-Ranch Dipping Sauce
While the triangles bake, quickly mix together the ranch dressing, extra salsa, and fresh lime juice in a small bowl. This sauce ties the whole dish together: creamy, tangy, and just a little bit spicy—the ultimate dip for your nacho triangles.
Step 7: Serve and Enjoy
Once the triangles are deeply golden and crisp, they’re ready! Serve them warm with your freshly whisked salsa-ranch sauce on the side. The first dunk is guaranteed to disappear before you can blink.
How to Serve Nacho Triangles with Salsa-Ranch Dipping Sauce
Garnishes
Your Nacho Triangles with Salsa-Ranch Dipping Sauce look even more inviting with the right finishing touches. Try a generous sprinkle of chopped cilantro, a few slices of fresh jalapeño, or even a dusting of smoked paprika for a colorful kick. A lime wedge on the side never hurts, either!
Side Dishes
Round out your snack spread or meal by pairing these triangles with vibrant Tex-Mex sides. Think fluffy cilantro-lime rice, tangy pickled onions, crunchy tortilla chips with guacamole, or even a fresh corn salad—they’re all perfect friends for this dish.
Creative Ways to Present
For a party, arrange the nacho triangles in a fun circular pattern on a large platter, nest the salsa-ranch dipping sauce right in the center, and surround with small bowls of extra toppings like diced tomatoes, sliced olives, or pickled jalapeños. Or, serve up mini triangle “towers” on individual plates for a plated appetizer that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftover Nacho Triangles with Salsa-Ranch Dipping Sauce, lucky you! Let the triangles cool completely, then store them in an airtight container in the fridge for up to three days. Keep the dipping sauce covered separately so it stays fresh and creamy.
Freezing
You can absolutely freeze the triangles for another day—just lay them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag or container. This keeps them from sticking and makes it easy to reheat just what you need. Let the salsa-ranch sauce skip the freezer, though: the texture doesn’t hold up as well, so whip up a fresh batch instead.
Reheating
For crisp, just-baked results, reheat your nacho triangles in a 350°F oven or air fryer for about 5–6 minutes, flipping once until they’re piping hot and golden. Skip the microwave unless you’re in a real pinch—it will soften them, but pop them in the oven after for a quick crunch.
FAQs
Can I use rotisserie chicken for Nacho Triangles with Salsa-Ranch Dipping Sauce?
Absolutely! Rotisserie chicken saves time and is packed with flavor—just shred it up and you’re good to go. It’s one of the easiest ways to get these triangles on the table fast.
Are there ways to make this recipe vegetarian?
Definitely. Just skip the chicken and double the amount of black beans or add some sautéed bell peppers and sweet corn for extra texture and flavor. You’ll have an equally irresistible, meatless version everyone will dive into.
Can I prepare Nacho Triangles with Salsa-Ranch Dipping Sauce ahead for a party?
Yes! Assemble the triangles and stash them, uncooked, in the fridge with plastic wrap a few hours before your guests arrive. Just pop them in the oven when you’re ready—fresh, hot appetizers in minutes.
What if I want a spicier version?
Go for it! Mix some minced jalapeños or your favorite hot sauce into the filling, or use a hot salsa in both the triangles and the dipping sauce. You can always serve extra jalapeños or chipotle sauce on the side for guests who love a fiery kick.
What are the best cheese substitutes for this recipe?
Feel free to get creative: pepper jack, mozzarella, or even a sharp smoked gouda will work well. The key is to use cheese that melts smoothly so you don’t lose that gooey, satisfying texture.
Final Thoughts
There’s something so joyful about sharing Nacho Triangles with Salsa-Ranch Dipping Sauce—each bite is packed with flavor, crunch, and creamy goodness. Whether you’re hosting a party, feeding a hungry family, or just treating yourself to a Tex-Mex night at home, I can’t wait for you to dig in and find your own favorite way to enjoy them. Give this recipe a try—you won’t be disappointed!
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Nacho Triangles with Salsa-Ranch Dipping Sauce Recipe
- Total Time: 27 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These Nacho Triangles with Salsa-Ranch Dipping Sauce are a delightful twist on classic nachos, perfect for parties or as a fun appetizer. Crispy baked triangles filled with a savory chicken and cheese mixture, served with a zesty ranch dipping sauce.
Ingredients
For the Nacho Triangles:
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup canned black beans, rinsed and drained
- 1/4 cup chopped green onions
- 1/4 cup salsa
- 8 large flour tortillas
- 1 tablespoon taco seasoning
- 2 tablespoons vegetable oil for brushing
For the dipping sauce:
- 1/2 cup ranch dressing
- 1/4 cup salsa
- 1 teaspoon lime juice
Instructions
- Preheat the oven and prepare the baking sheet: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the filling: In a bowl, mix together the shredded chicken, cheddar, Monterey Jack, black beans, green onions, salsa, and taco seasoning until combined.
- Fill and bake the triangles: Place filling on one half of each tortilla, fold in half, press to seal, cut into triangles, brush with oil, and bake until golden and crisp.
- Make the dipping sauce: Whisk together ranch dressing, salsa, and lime juice in a bowl.
- Serve: Serve the nacho triangles warm with the salsa-ranch dipping sauce on the side.
Notes
- Add chopped jalapeños or hot sauce for extra heat.
- Can be made ahead and reheated for convenience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 triangles with sauce
- Calories: 310
- Sugar: 2g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 45mg
