Spicy Harissa Quesadilla with Lamb, Caramelized Onions and Cojita-Feta Cheese

In a large bowl, combine ground lamb, chili powder, cumin, paprika, coriander, garlic powder, and a dash of salt and pepper.

Preheat a skillet to medium heat and add the olive oil. Brown the lamb in the skillet until cooked through and browned. Remove it from the skillet with a slotted spoon and set aside. In the same skillet saute the red pepper and onion until softened. Remove from heat and set aside.

Preheat your panini press according to manufacturer’s instructions.

Take a tortilla and fold it in half, creating a half moon. On one side of the tortilla, spread about a tablespoon of the Mina harissa. Add 1/4 of the lamb, peppers and onions, cojita and feta. Fold the other side of the tortilla over. Place in the panini press and cook for about 2 to 3 minutes or until golden brown. Remove the cooked quesadilla to a plate. Repeat process with remaining tortillas.

Serve with cilantro and sour cream on top!