Baked Tomatoes Mexicana

3 large tomatoes, cut into 1/2-inch slices
2 serrano chiles, finely chopped with seeds (leave out the seeds if you want a calmer dish)
2 green onions, including both white and green, finely chopped
1/4 cup of crumbled cotija cheese (you may substitute mild feta cheese)
1/4 cup of Mexican crema (you may substitute sour cream)
Finely chopped parsley for garnish

Preheat the oven to 450 degrees F.

Grease a baking sheet. Lay the tomato slices on the baking sheet in a single layer.

In a small bowl mix the chiles, the onions, and the cheese. Sprinkle this mixture over the tomatoes.

Bake the dressed tomatoes until the juices bubble, 8 to 10 minutes.

Remove the sheet from the oven.

Add a dollop of Mexican crema to top of each tomato slice and sprinkle with the parsley.