Ingredients

• 2 cups heavy cream
• 1/4 cup chicken stock (optional)
• 8 ounces mascarpone
• 3 tablespoons chopped shallots
• 3 tablespoons chopped garlic
• 2 poblano chilies, peeled, seeded
• 1 cup Asiago
• Salt and pepper, to taste

Instructions

1. Bring the cream and chicken stock to a simmer and whisk in the mascarpone until it is fully incorporated. Let it simmer slowly, constantly whisking so it does not scorch. Sweat the shallots, garlic, and poblano chilies for a few minutes to release their flavor and soften them. Puree the chilies in the cream to achieve a smooth consistency, then add the Asiago. Place in a fondue pot or double boiler to keep warm. Treat the Chile Con Queso like fondue. You'll want tortilla chips and lots of different vegetables cut bite size for dipping.;