An easy Carolina-style barbecue sauce of cider vinegar, sugar, cayenne, and Worcestershire put a delicious Southern spin on Mexican fajitas. Use leftover rotisserie chicken (the dark meat works best) in place of the pork for an even quicker meal.
Recipe by Real Simple May 2001
Credit: Susie Cushner
calcium 178mg; 860 calories; carbohydrates 59g; cholesterol 204mg; fat 38g; fiber 3g; iron 7mg; protein 66mg; saturated fat 13g; sodium 1749mg.