Preheat and prep: Preheat your air fryer to 380°F (193°C) for 3–4 minutes. If your fries are very thick, go to 400°F (204°C). Lightly spray the basket to reduce sticking.

Season the fries: Add the frozen fries to a bowl. Lightly spray with oil and toss with a pinch of garlic powder, smoked paprika, and black pepper. Do not salt yet—many frozen fries are already salted.

Air fry in batches: Cook the fries in a single layer for 12–16 minutes, shaking the basket halfway. Thicker cuts may need 18 minutes. Aim for deep golden and crispy. Cook in batches to avoid steaming.

Warm the protein: While the fries cook, warm your shredded chicken or pork in a small skillet over medium-low heat with ½ cup BBQ sauce until hot and glossy. Add more sauce if you like it extra saucy.

Build the base: When the first batch of fries is ready, transfer them to a heatproof dish that fits your air fryer (or build directly in the basket if it has a solid bottom). Add the rest of the fries on top so you have a substantial layer.

Add cheese and melt: Sprinkle 1½–2 cups shredded cheese evenly over the fries. Air fry at 350°F (177°C) for 2–3 minutes until the cheese melts. Keep an eye on it so it doesn’t over-brown.

Top with BBQ protein: Spoon the warm BBQ chicken or pork evenly over the cheesy fries. If you like extra sauce, drizzle a little more BBQ over the top.

Finish with toppings: Scatter diced red onion, pickled jalapeños, crumbled bacon, and sliced green onions. Add small dollops of sour cream or thin it with a splash of water to drizzle. Finish with chopped cilantro and a squeeze of lime if using.

Serve immediately: These are best hot and fresh. Bring to the table and let everyone dig in while the fries are still crisp and the cheese is melty.