Pre-heat oven to 350°F.
Lay the bacon on a baking sheet and cook for 15 to 17 minutes, flipping halfway through, until crispy. Let cool, then dice. Set aside.
Heat your grill to medium heat, or heat a cast iron skillet to high heat. Add the peppers (using a grill pan, or aluminum foil on the grill), and roast until blackened and blistered. Remove, let cool, then dice. Set aside.
In a molcajete (or sturdy bowl), use a pestle or wooden spoon to muddle (grind) the roasted pepper(s), garlic, onion, salt with the lime juice, until almost like a paste.
Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Remove the pit and scoop out the flesh from each half.
Add the avocados and cilantro to the muddled ingredients in the molcajete and mash with the back of 2 forks. Mash until you reach the desired texture.
Top with bacon, fresh and sun-dried tomatoes. Serve with warm tortillas chips at once!