Baked Tomatoes Mexicana

3 large tomatoes, cut into 1/2-inch slices
2 serrano chiles, finely chopped (with seeds for fun, without the seeds for a calmer version)
2 green onions, including the green tops, finely chopped
1/4 cup of cotija cheese (or a mild feta cheese), crumbled
1/4 cup of Mexican crema or sour cream
2 tablespoons of finely minced parsley

Preheat the oven to 450 degrees F.

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

In a small bowl, mix the chiles, the onion, and the cheese. Sprinkle this mixture equally over the tomato slices.

Bake the slices until the juices bubble, about 8 to 10 minutes.

Remove from the oven and place on a serving plate. Add a dollop of crema to each tomato slice and sprinkle with the parsley.

Serve at once.