Jalapeno Jack Stuffing

Ingredients

1	Jalapeno Jack Cheeseball & Appetizer Mix
8 x 8" pan	day old cornbread
1 1/2 cups	day old white bread
1	whole onion, chopped
6	celery stalks, coarsely chopped
1 1/2 cups	chicken broth
4 Tbs	unsalted butter, melted
1	bunch cilantro leaves, roughly chopped

Directions

Heat oven to 350 degrees.  Cut cornbread and white bread into cubes.  Transfer to a large bowl, and set aside. Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and cook until celery is soft, about 5 minutes more.  Add 1 cup stock and Cheeseball Mix and cook until absorbed, about 2 minutes.  Pour mixture over cornbread. Stir in Topping Packet, butter, cilantro, and remainder of stock and mix until well combined.  Pour into 8x8" baking dish and cook for 30-40 minutes.  Serve!