Avocados are best when picked while still hard, which is often how they arrive in the supermarket. Let them stand at room temperature for a few days to ripen. Speed ripening by placing the avocados in a paper bag. Ripe avocados will give slightly when pressed with your thumb.
You can use 2 tablespoons canned chopped green chilies for the jalapeño chilies.
For 0 grams of fat and 5 calories per serving, substitute a 15-ounce can of asparagus cuts, drained then blended or processed until smooth, for the avocados. Stir in 1/4 cup fat-free mayonnaise.