Zippy Chipotle Tomato Pie

Now this was tasty! It is an off shoot of the other tomato pie I posted last tomato season http://hearthandhospitality.blogspot.com/2010/08/fresh-tomato-tart.html. Last year's version was savory with cheddar cheese and turkey bacon, this one is much spicy and smokey with chipotle pepper in adobo sauce.
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.
Filling ingredients:
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
salt
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.

Spread 1/2 the mixture in the bottom of the pie crust.

Arrange the sliced onion then tomato on top of the bottom cheese layer.

Spread the rest of the cheese mixture on top of the tomatoes.

 Fold the edges of the crust over the edge of pie pan.

Bake uncovered for 30-40 minutes or until cheese is bubbly and beginning to brown, and crust is golden.

I think I want a salad and a glass of raspberry tea with this...yum! Or grill some chicken to go with it, you have so much flavor in the pie anything simple will be a great accompaniment.