Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

Making a rich, stretchy, and gooey queso fundido with a deliciously crispy crust is easy to do in your <a href="https://www.chefsteps.com/guides-tools/diy-wood-fired-neapolitan-pizza-oven-for-less-than-50">“hotrod” backyard brick oven</a>. You sauté your toppings of choice right in the oven—Grant keeps it simple with poblano and jalapeño peppers, but you could add onions, mushrooms, or even chorizo—before melting the cheese. Briefly <a href="https://www.chefsteps.com/guides-tools/tips-tricks-searing-right-on-the-embers">searing right on the embers</a> helps to develop that gorgeous crust, and the lid of the oven is the perfect spot to toast <a href="https://www.chefsteps.com/recipes/flour-corn-hybrid-tortilla">fresh tortillas</a>. Grant shares his secrets for making the perfect queso—including picking the right cheese—in the video above.

Gooey Wood-Fired Brick Oven Queso Fundido