Nacho Cheese Triangles Recipe

Prep wrappers

Thaw won’ton wrappers according to package instructions if frozen. Keep them covered with a slightly damp kitchen towel to prevent drying while you make the filling.

Make a sealing paste by mixing 2 tsp flour with 2 tsp water until smooth; set aside.

Make a roux and base

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Whisk in 2 tbs flour and cook for 1–2 minutes until lightly bubbling and slightly golden (this removes the raw flour taste).

Slowly whisk in 1.25 cups evaporated milk (or whole milk) a little at a time to avoid lumps. Continue whisking until the mixture is smooth and begins to thicken, 2–3 minutes.

Flavor and melt cheeses

Lower heat to medium-low. Stir in 1 tbsp tomato paste, 1 tsp ground chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp yellow mustard, 1/2 tsp hot sauce (if using), 1 tsp kosher salt and 1/2 tsp black pepper until combined. Add 2 oz softened cream cheese and whisk until incorporated. Gradually add 1.5 cups grated sharp cheddar and 1/2 cup grated monterey jack, stirring until fully melted and smooth. If mixture is too thick, add up to 2–4 tbs additional milk to reach a scoopable, slightly pourable consistency.

Stir in 2 tbs finely chopped pickled jalapeños if using. Taste and adjust seasoning. Remove from heat and let cool for 8–10 minutes until thick but still pliable for filling; the mixture should not be piping hot when adding to wrappers.

Place one wonton wrapper on a clean work surface with a corner pointing toward you (diamond shape). Spoon about 1 heaping teaspoon (about 10–12 g) of the cooled cheese filling onto the center of the wrapper, keeping filling away from edges.

Fold the bottom corner up over the filling to form a triangle (folding lower corner to meet the top corner) so you have a layered triangular pocket. Press to seal edges, then brush the two exposed edges with the flour-water sealing paste and press firmly to ensure a tight seal. Alternatively, fold into tighter triangular envelope folds per wonton folding technique until you have a neat sealed triangle. Repeat with remaining wrappers and filling; you should make ~24 triangles depending on filling volume.

Place assembled triangles on a baking sheet lined with parchment and keep covered with a damp towel while you finish assembling to prevent wrappers from drying out.

Frying method (crispiest)

Pour 2 cups vegetable oil into a medium heavy-bottomed skillet to a depth of about 1/2 inch and heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles immediately. Fry triangles in batches, 3–5 at a time depending on pan size, for 1–2 minutes per side until golden brown and crisp. Use a slotted spatula to transfer to a paper towel–lined tray to drain. Let cool 1–2 minutes before serving.

Baking method (lighter)

Preheat oven to 400°F (200°C). Lightly spray both sides of the assembled triangles with nonstick cooking spray and place them on a parchment-lined baking sheet spaced 1/2 inch apart. Bake for 10–12 minutes, flip once halfway through, until golden and crisp. For extra color, broil 1 minute at the end while watching carefully.

Serve warm garnished with 2 tbs chopped cilantro alongside 1/2 cup sour cream and 1/2 cup salsa for dipping. Store any leftovers in an airtight container in the refrigerator for up to 2 days; re-crisp in a 375°F (190°C) oven for 5–8 minutes.