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

Preheat a skillet to medium heat and add olive oil.

Brown the lamb in the skillet until cooked through.

Remove the lamb from the skillet and set aside.

Sauté the sliced red pepper and red onion in the same skillet until softened and caramelized.

Remove from heat and set aside.

Preheat a panini press.

Fold a tortilla in half to create a half-moon shape.

Spread harissa on one side of the tortilla.

Add a portion of the cooked lamb, peppers, onions, cojita cheese, and feta cheese.

Fold the other side of the tortilla over to close the quesadilla.

Place the quesadilla in the panini press and cook for 2-3 minutes, or until golden brown and the cheese is melted.

Remove the cooked quesadilla to a plate.

Repeat the process for the remaining tortillas.

Serve the quesadillas garnished with cilantro and sour cream.