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
Scale
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
