Fry the bacon in a non-stick pan until browned and crisp. Crumble and set aside.
Cut the avocado flesh into small pieces, roughly 1/4 inch cubes.
Scoop out the seeds of the tomatoes. Roughly chop the flesh.
Roughly chop the onion, chilies and cilantro as well.
Toss all the ingredients in a bowl just until combined.
Spoon into two to three small bowls, garnish with cilantro (and more blue cheese, if you like) and serve with tortilla chips or toasted bread.