Slice avocados in half. Remove pits. Peel skin. Carefully scoop out some of the inside to make room for all the layers.

Place flour, milk and eggs, and Panko in separate bowls.

Dip each avocado half in the flour, egg, then Panko.

Fry the avocado halves, a few at a time, in a deep fryer or a cast iron skillet. Turn as necessary. Fry a few minutes, until golden brown.

Place avocados on a paper towel lined plate to drain grease.

To make the spicy refried beans, first chop the adobo chilis. Next, empty your refried beans onto a plate. Mash & combine together with a fork.

To make the jalapeño sour cream, first dice the sliced jalapeños. Add them and a little of the oil from the can to your sour cream. Stir until combined.

To assemble the avocado, place each layer inside in this order: beans, sour cream, guacamole, shredded cheese, pico de gallo, black olives, then green onions.

These are best warm, so serve immediately.