1/4 cup olive oil
2 tablespoons minced onion
1 carrot, sliced
3 cloves garlic, minced
1 teaspoon dried corn mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pinch black pepper flakes
1 (8 ounce) package shredded mozzarella cheese
1 1/2 (5 ounce) cans chopped green chile peppers, with liquid
In a medium saucepan, heat a small amount of olive oil in oil and onion to medium. Season with carrot and garlic; saute until veggies are translucent.
In a large bowl, combine garlic mixture, red pepper flakes, mozzarella cheese, green chile peppers and tomato soup. Mix together all ingredients well and spoon mixture into a large bowl. Serve sauce with tortilla chips or tortilla strips.