Smoked Trout Spread on Crispy Won Ton Triangles

• - smoked trout, deboned
• Philadelphia Light Brick Cream Cheese Spread
• 1/4 cup Kraft Sauce Works Dijon Bistro Sauce
• 2 Tbsp. Kraft Mayo Calorie-Wise Real Mayonnaise
• 1/4 cup green onions, finely diced
• 2 Tbsp. roasted red peppers, small dice
• 2 Tbsp. red onions, finely diced
• 2 Tbsp. Italian parsley, chopped
• 2 tsp. yellow peppers, roasted, small dice
• 1/4 tsp. ground black pepper
• 64 each won ton wrappers
• 2 tsp. chipotle chili pepper powder

1. Place trout in food processor; process until minced.
2. Set aside.
3. Beat cream cheese in 6-qt.
4. (6-L) bowl of mixer fitted with paddle attachment 1 min.
5. or until creamy.
6. Scrape paddle and bowl.
7. Add bistro sauce and mayonnaise; mix well.
8. Add trout and all remaining ingredients except won tons and chili powder; beat on low speed just until blended.
9. Transfer to bowl.
10. Refrigerate several hours.
11. Meanwhile, cut each won ton wrapper diagonally in half.
12. Place in single layer in 2 full-size sheet pans (or in 1 full-sheet sheet pan for trial recipe).
13. Spray won tons with cooking spray; sprinkle with chili powder.
14. Bake in 350 degrees F-convection oven 5 to 8 min.
15. or until crisp and lightly browned.
16. Transfer to wire racks; cool completely.
17. Spoon 1-1/2 tsp.
18. (7 mL) of the trout mixture onto centre of each won ton triangle.

trout, cream cheese, kraft sauce works, mayonnaise, green onions, red peppers, red onions, italian parsley, yellow peppers, ground black pepper, wrappers, chipotle chili pepper

Taken from www.kraftrecipes.com/recipes/smoked-trout-spread-on-crispy-won-ton-triangles-112655.aspx (may not work)