Recipe courtesy of Janos Wilder
Save Recipe Print
Level:
Easy

Ingredients

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Chile Con Queso

Recipe courtesy of Ree Drummond

Green Chile Queso

Recipe courtesy of Ree Drummond

Chile con Queso

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chile con Queso

Recipe courtesy of La Paz Restaurante and Cantina

Chile con Queso

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chile con Queso

Recipe courtesy of Food Network Kitchen

Slow-Cooker Chile Con Queso

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Latest Stories