Mexican Chilaquiles with Avocado and Pico de Gallo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy tortilla chips simmered in tomato sauce, topped with melted cheese, avocado, and fresh pico de gallo. This mexican-inspired breakfast (vegetarian) ready in about 25 minutes combines tortilla chips, tomato sauce, cheddar cheese into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 410 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (13 ratings) Prep: 10 min Cook: 15 min Serves 2 Mexican cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat until shimmering, about 1 minute. Add 1/2 tsp cumin and stir until fragrant, about 30 seconds. Tip: Toasting the cumin first enhances the depth of flavor.
  2. Step 2: Pour in 1/2 cup tomato sauce and stir to combine. Bring to a gentle simmer, then add 1 cup tortilla chips. Stir to coat the chips in the sauce. Simmer over low heat for 10 minutes, stirring occasionally, until the chips absorb the sauce and soften slightly. Tip: Avoid high heat to prevent the chips from becoming mushy.
  3. Step 3: Remove the skillet from heat. Sprinkle 1/4 cup shredded cheddar cheese over the mixture, letting it sit for 2 minutes until melted. Tip: Adding cheese off the heat prevents it from clumping.
  4. Step 4: Top with 1/2 avocado, sliced into 1/4-inch rounds, and 1/2 cup pico de gallo. Gently press the avocado slices into the chilaquiles to ensure they adhere. Tip: Use a sharp knife to slice the avocado for even distribution.

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Frequently asked questions

How long does Mexican Chilaquiles with Avocado and Pico de Gallo take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Mexican Chilaquiles with Avocado and Pico de Gallo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Mexican Chilaquiles with Avocado and Pico de Gallo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mexican Chilaquiles with Avocado and Pico de Gallo for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mexican Chilaquiles with Avocado and Pico de Gallo vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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