You will find canned chipotle peppers in adobo sauce in the Mexican section of most grocery stores. You only need a small can and not even all of that. I freeze the remainder in a small container for future use, this stuff is way too good to waste!
You can use a basic pie crust or a ready made crust from the refrigerated section of the grocery store, or the tart crust from the above recipe link.
2-3 large, meaty tomatoes
1/2 medium onion, sliced thinly
1 cup queso fresco, crumbled
1 cup monterey jack, shredded
3 tablespoons fresh cilantro, finely minced
1 chipotle pepper, finally minced
2 tablespoons adobo sauce
Place the prepared crust in the pie pan, set aside in the fridge.
Preheat the oven to 400F. I did not blind bake this crust because it was quite a bit thinner than the first tomato tart. If you liked that recipe then use the crust recipe and follow those directions changing the cheese ingredients.
Mix both cheeses, cilantro, chipotle pepper, and adobo sauce in a small bowl.