For the chorizo jalapeno poppers: Preheat oven to 425 degrees F.
Gather ingredients. Cut tops off peppers and scoop the seeds out to make popper boats. Finely chop tops. Reserve half the finely chopped peppers for the guacamole.
Peel and finely chop (can be done by hand or in the food processor) the red onion, garlic and cilantro.
Place peppers cut-side up in a cast-iron skillet and bake 10 minutes, then remove from oven and cool to handle. Place the bacon in oven at the same time on rack above peppers. Bake until very crisp, about 12 minutes. Cool to handle and chop. Reserve for the BGT.
Heat a skillet over medium-high to high heat, then add oil and chorizo; brown and crumble, then add onions and garlic and stir 2 to 3 minutes. Remove from heat and cool on tray. Transfer to a bowl and mix with cheeses. Fill peppers and bake 10 minutes more to brown and bubble.
For the BGT: Seed and chop the tomatoes. Peel and finely chop the onion and grate or finely chop the garlic. Finely chop the cilantro.
In a bowl combine chopped chiles, onions, garlic, cilantro, salt and lime juice. Halve and pit the avocados and add to bowl; mash guacamole and season with cumin and hot sauce; adjust salt if necessary.
Arrange the guacamole in serving dish and top with bands of chopped bacon, scallions and tomato. Garnish with pickled peppers and cilantro. Surround the BGT with chips.
Transfer poppers to platter and garnish with scallions to serve.