8 slices bacon

1 (9-oz.) container (1 cup) bean dip

4 oz. cream cheese, softened

6 (8-inch) flour tortillas

1/4 cup finely chopped red bell pepper

1 (4.5-oz.) can Old El Paso® Chopped Green Chiles

1 .   Cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.

2 .   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.

3 .   To serve, cut each roll into 8 pieces. If desired, secure each piece with toothpick.