Smoked Trout Spread on Crispy Won Ton Triangles
Place trout in food processor; cover. Process until minced. Set aside. Beat cream cheese in 6-qt. bowl of electric mixer fitted with paddle attachment 1 min. or until creamy. Scrape paddle and bowl. Add bistro sauce and mayonnaise; mix well. Add trout and all remaining ingredients except won tons and chili pepper; beat on low speed just until blended. Transfer to bowl; cover. Refrigerate 1 to 2 hours to allow flavors to blend.,Meanwhile| cut each won ton wrapper diagonally in half to form two triangles. Place in single layer in two full-sheet pans (or in one full-sheet pan for trial recipe). Spray won tons with cooking spray; sprinkle lightly with chili pepper powder. Bake in 350ºF-convection oven 5 to 8 min. or until crisp and lightly browned. Transfer to wire racks; cool completely.,Spoon 1-1/2 tsp. of the trout spread onto center of each won ton triangle.
42 servings| three topped won ton triangles each