These Nacho Triangles are crispy, cheesy, and packed with flavor! Each bite has the perfect crunch and is loaded with melted cheese, making them a fun snack or party treat.
Pair them with a zesty Salsa-Ranch Dipping Sauce, and you’ll be in snack heaven! I can’t resist stealing a few before they even reach the table—oops! 😄
Making these is super easy; just fill, fold, and bake! They’re perfect for movie nights or game day—a crowd-pleaser that everyone will love!
Key Ingredients & Substitutions
Phyllo Pastry Sheets: These are the stars of this recipe, bringing a crispy texture. If you can’t find phyllo, try using wonton wrappers or even pre-made pastry dough, though the texture will be different.
Cheddar Cheese: I love using sharp cheddar for extra flavor. You can also substitute it with Monterey Jack for a milder taste or a dairy-free cheese if you’re avoiding dairy.
Cooked Chicken: It’s optional but adds protein. Leftover rotisserie chicken works well here. For a vegetarian option, simply omit it or replace it with sautéed mushrooms or extra beans.
Black Beans and Corn: Both add great flavor and texture. If you don’t have black beans, kidney beans or pinto beans are good alternatives. Fresh corn is great in season, but frozen corn is just as convenient.
How Do I Handle Phyllo Dough Without It Drying Out?
Working with phyllo can be tricky since it dries out quickly. Keep unused sheets covered with a damp towel while you work. Don’t rush—complete one triangle, then move to the next!
- Gently lay one sheet on a clean surface.
- Brush a thin layer of the egg wash on it and fold it in half.
- Work steadily and cover the rest while you assemble.
Remember, if the edges crack a little, don’t worry! Once baked, they will be deliciously crispy. Enjoy your cooking!
How to Make Nacho Triangles with Salsa-Ranch Dipping Sauce
Ingredients You’ll Need:
For the Nacho Triangles:
- 1 package (16 ounces) phyllo pastry sheets, thawed
- 2 cups shredded cheddar cheese
- 1 cup cooked chicken (optional), shredded
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 teaspoon taco seasoning
- 1 egg, beaten (for egg wash)
For the Salsa-Ranch Dipping Sauce:
- ½ cup ranch dressing
- ½ cup salsa
- 1 tablespoon chopped fresh cilantro (optional)
How Much Time Will You Need?
This tasty recipe will take about 25 minutes to prepare and around 15-20 minutes to bake. In total, you’ll be enjoying your Nacho Triangles in about 45 minutes. Perfect for parties or a fun snack!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While the oven is heating up, line a baking sheet with parchment paper. This will keep your nacho triangles from sticking and make cleaning up easier!
2. Mix the Filling:
In a large bowl, combine the shredded cheddar cheese, shredded chicken (if you’re using it), drained black beans, corn, and taco seasoning. Mix everything together until well combined. Set this tasty filling aside for later.
3. Prepare the Phyllo Pastry:
Carefully unwrap the phyllo sheets and cut them into strips about 4 inches wide. Make sure to keep the unused sheets covered with a damp towel so they don’t dry out.
4. Assemble the Triangles:
Take one strip of phyllo and brush it lightly with the beaten egg. Fold it in half lengthwise. Now, take about 1 tablespoon of your delicious cheese and bean mixture and place it at one end of the folded phyllo. Fold it into a triangle shape by bringing the end over the filling and then folding it over again to create a triangle. Keep folding up like this until you reach the end of the strip. Brush the final end with egg wash to seal it nicely.
5. Bake the Triangles:
Place your finished triangles on the prepared baking sheet. Once they’re all placed, give the tops a nice brush of egg wash. Pop them into the preheated oven and bake for about 15-20 minutes, or until they’re golden brown and crispy. Get ready for a wonderful aroma to fill your kitchen!
6. Make the Dipping Sauce:
While the triangles are baking, you can whip up the Salsa-Ranch Dipping Sauce. Just grab a small bowl and mix together the ranch dressing, salsa, and optional chopped cilantro. Mix it well, and you’ll have a tasty dip ready for your nacho triangles.
7. Serve and Enjoy:
Once the nacho triangles are golden brown, remove them from the oven and let them cool for a bit. Serve them with the Salsa-Ranch Dipping Sauce on the side, and enjoy your delicious creation!
## FAQ
Can I Use Store-Bought Salsa for the Dipping Sauce?
Absolutely! Store-bought salsa works perfectly for the dipping sauce. Just mix it with ranch dressing to your taste. If you prefer a specific heat level, choose a mild or spicy salsa based on your preference!
What Can I Substitute for Phyllo Pastry?
If you don’t have phyllo pastry, you can use egg roll wrappers or puff pastry instead. For egg roll wrappers, simply cut them into strips and follow the same folding method. Puff pastry will have a different texture but will still be delicious—just make sure to thaw it, roll it out, and cut it into similar strips!
How Do I Store Leftover Nacho Triangles?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-12 minutes until warmed through and crispy again.
Can I Make These Triangles Ahead of Time?
Yes, you can prepare the triangles in advance and keep them in the refrigerator until you’re ready to bake. Just cover them tightly with plastic wrap to prevent them from drying out. Bake them right before serving for the best texture!
