Cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
In medium bowl, combine bean dip and cream cheese; mix well. Spread each tortilla with bean dip mixture. Sprinkle each with bell pepper, green chiles and bacon. Roll up each tortilla. Wrap each in plastic wrap. Refrigerate at least 2 hours or until ready to serve.
To serve, cut each roll into 8 pieces. If desired, secure each piece with toothpick.