Recipe courtesy of Janos Wilder

Mascarpone Chile con Queso

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  • Level: Easy
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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


  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.