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

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ pounds Ground Lamb
• 1 teaspoon Chili Powder
• ½ teaspoons Cumin
• ½ teaspoons Paprika
• ½ teaspoons Coriander
• ½ teaspoons Garlic Powder
• 1 Tablespoon Olive Oil
• 1 whole Red Pepper, Stem And Seeds Removed, Sliced
• 1 whole Red Onion, Sliced
• 4 whole Tortillas
• ¼ cups Store-bought Harissa (I Used Mina Brand)
• 1 cup Cojita Cheese, Shredded
• ¼ cups Feta (crumbled)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced red onion and red pepper and cook for 5 minutes, stirring often, until softened and browned at the edges. Move them to a bowl.

2. Add the ground lamb to the same skillet and cook over medium-high heat for 4 to 5 minutes, breaking it up, until browned. Stir in the chili powder, cumin, paprika, coriander and garlic powder and cook for 1 minute. Pour off any excess fat.

3. Check that the lamb reaches 160°F (71°C) in the thickest part. Return the onion and pepper to the skillet, stir to combine, and remove from the heat.

4. Spread the harissa evenly over one side of each tortilla.

5. Place a tortilla harissa side up in a dry skillet over medium heat. Spoon the lamb mixture over half of it, then top with the cojita and feta cheese.

6. Fold the tortilla over the filling and cook for 2 to 3 minutes per side, until golden and the cheese has melted. Repeat with the remaining tortillas.

7. Cut each quesadilla into wedges and serve warm.