Nuevo Leon Baked Tomatoes

3 large tomatoes, cored and cut into 1/2-slices
2 serrano chilies, finely chopped (with seeds if you are adventurous)
2 green onions, finely chopped
1/4 cup of crumbled cotija cheese ( a mild feta may be used)
1/4 cup of Mexican crema (sour cream my be used)
1 tablespoon of finely chopped parsley

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 chilies, the onions, and the cheese. Sprinkle this mixture evenly over the tomato slices.

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

Remove the slices from the oven and add a dollop of the crema on top of each. Sprinkle with the parsley and serve at once.