Preheat oven to 450°F. Prepare a baking sheet with foil. Place **sweet potato** slices in a single layer, then drizzle with olive oil, salt, pepper, and **mexican spice**. Roast 18-20 minutes, until brown and tender.
In a small pot, combine **shallot**, **sugar**, ¾ of the **lime juice**, ¼ cup of water, and salt and pepper. Heat to boiling on high; once boiling, cook 1-2 minutes, stirring occasionally, until the sugar has dissolved. Set aside to cool for at least 10 minutes.
Prepare the avocado: slice it, then place in a bowl. Squeeze remaining ¼ of lime juice over it, season with salt and pepper, and lightly toss. Set aside to season.
When the sweet potato is done roasting, prepare the quesadillas. Top one half of each **tortilla** with half the **cheddar**, the **sweet potatoes**, the **piquante peppers**, and the **jalapeño**, finishing with the remaining cheddar. Fold in half.
In a large pan, heat 2 tsp of oil on medium. Cook the quesadillas 2-3 minutes per side, until lightly browned and the cheese is melted.
To prepare the salad, put the salad greens in a salad bowl, and top with the pickled shallots and half the pickling liquid. (The rest is unused.) Drizzle with olive oil, salt, and pepper, and toss to combine. Top with avocado when serving.