Chilled Red Bell Pepper Shooters

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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


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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