Chilled Red Bell Pepper Shooters
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 large red bell peppers (1 pound), thinly sliced
- 1 large garlic clove, minced
- 1 small onion, thinly sliced
- Salt
- 1 teaspoon tomato paste
- 1 cup water
- 1/2 cup low-sodium chicken broth
- Freshly ground black pepper
- Vegetable oil, for frying
- Two 6-inch corn tortillas, cut into 1-inch-wide strips
- Freshly grated Parmigiano-Reggiano cheese, for dusting
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