Mascarpone Chile con Queso
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:
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.
