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Categories:
ground lamb chili powder cumin paprika Coriander garlic olive oil red pepper red onion whole Tortillas cojita cheese cilantro sour cream salt
Viewed: 13 - Published at: 4 years agoIngredients
- 1/2 pounds Ground Lamb
- 1 teaspoon Chili Powder
- 1/2 teaspoons Cumin
- 1/2 teaspoons Paprika
- 1/2 teaspoons Coriander
- 1/2 teaspoons Garlic Powder
- 1 Tablespoon Olive Oil
- 1 whole Red Pepper, Stem And Seeds Removed, Sliced
- 1 whole Red Onion, Sliced
- 4 whole Tortillas
- 1/4 cups Store-bought Harissa (I Used Mina Brand)
- 1 cup Cojita Cheese, Shredded
- 1/4 cups Feta (crumbled)
- Cilantro, Garnish
- Sour Cream (Garnish)
- Salt And Pepper, to taste
Method
- 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 manufacturers 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!
